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Chocolate Potato Cake Recipe

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This secret ingredient in this moist rich chocolate cake is potatoes. It's a wonderful cake to make for a special occasion. The white fluffy frosting goes perfectly with the dark chocolate cake. —Jill Kinder, Richlands, Virginia

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Chocolate Potato Cake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 16-20 Servings

20 45 65

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar, divided
4 eggs, separated
1 cup hot mashed potatoes (without milk or butter)
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts
FLUFFY WHITE FROSTING:
2 egg whites
1-1/2 cups sugar
1/3 cup water
2 teaspoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract

Directions

In a bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts.
In a bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool.
Combine first five frosting ingredients, in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Yield: 16-20 servings.

Editor's Note: Cake is moist and has a firm texture.

Nutritional Facts 1 serving (1 piece) equals 292 calories, 12 g fat (5 g saturated fat), 63 mg cholesterol, 236 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chocolate Potato Cake in Taste of Home February/March 1994, p29

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