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Chocolate Potato Cake

I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.

10-12 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add potatoes
and vanilla. Combine the flour, cocoa and baking soda; gradually add
to creamed mixture alternately with milk, beating well after each
addition. Stir in nuts.
Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the

2 of 2

Chocolate Potato Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For icing, in a saucepan over low heat, cook butter and brown sugar
until butter is melted and mixture is smooth. Stir in evaporated
milk; bring to a boil, stirring constantly. Remove from the heat;
cool to room temperature. Stir in confectioners' sugar and vanilla
until smooth. Spread between layers and over top of cake. Yield:
10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 671 calories, 31 g fat (15 g saturated fat), 101 mg cholesterol, 374 mg sodium, 94 g carbohydrate, 2 g fiber, 8 g protein.