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Idaho Potato Cake Recipe

Idaho Potato Cake Recipe photo by Taste of Home

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Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! —LaRene Reed, Idaho Falls, Idaho

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Idaho Potato Cake Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12-16 Servings

15 40 55

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup 2% milk
1 cup chopped nuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 337 calories, 17 g fat (8 g saturated fat), 60 mg cholesterol, 244 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Idaho Potato Cake in Taste of Home February/March 1993, p33

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Reviews for Idaho Potato Cake

Idaho Potato Cake

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Reviewed on Sep. 30, 2012 by Mrs. Cowan

This cake is very moist. I especially liked the fact that it isn't as sweet as regular cake. I added a cup of chocolate chips, as one reviewer suggested. Very nice!

Reviewed on Aug. 17, 2011 by Nutmeg04222

this was so easy and good use of leftover potatoes. I wouldn't say mine came out fluffy, more like a cross between a brownie and cake. Next time I make it I will add some semi sweet chocolate chips to add even more chocolate flavor.

Reviewed on Jan. 02, 2010 by ray tice

Moist, fluffy andmost of all YUMMY!!