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Coffee Walnut Cake

 Coffee Walnut Cake
I love to enter my recipes at potato contests in our area. This moist, coffee-flavored cake calls for only one potato, but it still won first place! —Carolyn Kelley, Caribou, Maine
12 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 medium potato, peeled and cubed
  • 1 tablespoon instant coffee granules
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts

Directions

  • Place potato in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain, reserving 2/3 cup cooking water. Mash potato and set aside.
  • Dissolve coffee granules in reserved cooking water; set aside.
  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in the eggs, vanilla and mashed potato. Combine the flour,
  • baking powder and salt; add to creamed mixture with 1/2 cup reserved
  • coffee.

2 of 2

Coffee Walnut Cake (continued)

Directions (continued)

  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • In a large bowl, combine the confectioners' sugar, butter, cocoa,
  • vanilla and remaining coffee. Frost cake. Sprinkle with walnuts.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 433 calories, 14 g fat (6 g saturated fat), 60 mg cholesterol, 358 mg sodium, 75 g carbohydrate, 1 g fiber, 5 g protein.