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Chocolate Potato Cake

Chocolate Potato Cake
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
16-20 ServingsPrep: 20 min. Bake: 45 min.

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:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat
  • well. Add potatoes and mix thoroughly. Combine the flour, cocoa,
© Taste of Home 2013

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Chocolate Potato Cake (continued)

Directions (continued)

  • baking powder, cinnamon, salt, nutmeg and cloves; add to creamed
  • mixture alternately with milk, beating just until combined. Stir in
  • vanilla and nuts.
  • In a small 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 on a wire
  • rack.
  • In a small heavy saucepan, combine the sugar, egg whites, water, corn
  • syrup and salt. Beat on low speed for 1 minute. Place pan over low
  • heat; continue beating on low until a thermometer reads 160°.
  • Transfer to a bowl. Add vanilla; beat on high until stiff glossy
  • peaks form, about 7 minutes. Frost cake. Yield: 15 servings.
Editor's Note: Cake is moist and has a firm texture.
Nutrition 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.
© Taste of Home 2013