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Contest-Winning Chocolate Potato Cake

 Contest-Winning Chocolate Potato Cake
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
10-12 ServingsPrep: 40 min. Bake: 25 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 cup cold mashed potatoes (without added milk and butter)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped walnuts or pecans
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Add potatoes
  • and vanilla. Combine the flour, cocoa and baking soda; gradually add
  • to creamed mixture alternately with milk, beating well after each

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Contest-Winning Chocolate Potato Cake (continued)

Directions (continued)

  • addition. Stir in nuts.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For icing, in a saucepan over low heat, cook butter and brown sugar
  • until butter is melted and mixture is smooth. Stir in evaporated
  • milk; bring to a boil, stirring constantly. Remove from the heat;
  • cool to room temperature. Stir in confectioners' sugar and vanilla
  • until smooth. Spread between layers and over top of cake. Yield:
  • 10-12 servings.
Nutritional Facts: 1 serving (1 slice) equals 671 calories, 31 g fat (15 g saturated fat), 101 mg cholesterol, 374 mg sodium, 94 g carbohydrate, 2 g fiber, 8 g protein.