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Chocolate Potato Cake with Mocha Frosting

Total Time

Prep: 20 min. Bake: 1 hour + cooling


16 servings

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


  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 2 eggs, separated
  • 1 cup mashed potatoes
  • 1 teaspoon 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


  1. 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 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.
  2. 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.
  3. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
  4. In a small bowl, beat the frosting ingredients until smooth. Frost cake.

Nutrition Facts

1 piece: 431 calories, 18g fat (6g saturated fat), 39mg cholesterol, 299mg sodium, 65g carbohydrate (44g sugars, 1g fiber), 4g protein.

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