Chocolate Potato Cake Recipe

5 1 2
Chocolate Potato Cake Recipe
Chocolate Potato Cake Recipe photo by Taste of Home
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Chocolate Potato Cake Recipe

Read Reviews
5 1 2
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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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1-1/2 cups sugar, divided
  • 4 eggs, separated
  • 1 cup hot mashed or riced potatoes (no milk, butter or seasoning added)
  • 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:
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/3 cup water
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a mixing 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 cake tests done. Cool. Combine first five frosting ingredients, in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Yield: 16-20 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 piece: 292 calories, 12g fat (5g saturated fat), 63mg cholesterol, 236mg sodium, 42g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 3/4 cup butter or margarine, softened
  • 1-1/2 cups sugar, divided
  • 4 eggs, separated
  • 1 cup hot mashed or riced potatoes (no milk, butter or seasoning added)
  • 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:
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/3 cup water
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a mixing 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 cake tests done. Cool. Combine first five frosting ingredients, in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Yield: 16-20 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

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stalkerkitty User ID: 7737 7936
Reviewed Oct. 9, 2013

"One of my favorite cakes!"

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