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Chocolate Potato Cake with Mocha Frosting

 Chocolate Potato Cake with Mocha Frosting
This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.—Charlotte Cleveland, Hobbs, New Mexico
16 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 2 eggs, separated
  • 1 cup mashed potatoes
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg
  • 1 cup milk
  • 1/3 cup butter, softened
  • 2-2/3 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 3 tablespoons strong brewed coffee


  • Let the eggs stand at room temperature for 30 minutes. In a large
  • bowl, cream shortening and sugar until light and fluffy. Add the egg
  • yolks, one at a time, beating well after each addition. Beat in

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Chocolate Potato Cake with Mocha Frosting (continued)

Directions (continued)

  • potatoes and vanilla. Combine the flour, cocoa, baking powder, salt
  • and spices; add to the creamed mixture alternately with milk,
  • beating well after each addition.
  • In a small bowl, beat egg whites until soft peaks form; fold into
  • batter. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pan to wire rack.
  • In a small bowl, beat the frosting ingredients until smooth. Frost
  • cake. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 431 calories, 18 g fat (6 g saturated fat), 39 mg cholesterol, 299 mg sodium, 65 g carbohydrate, 1 g fiber, 4 g protein.