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Chocolate Potato Cake Recipe
Chocolate Potato Cake Recipe photo by Taste of Home

Chocolate Potato Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 16-20 servings

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

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.

Directions

  1. In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts.
  2. 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.
  3. 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°.
  4. 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.
Originally published as Chocolate Potato Cake in Taste of Home February/March 1994, p29

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.

Reviews for Chocolate Potato Cake

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 9, 2013

One of my favorite cakes!

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