Chocolate Potato Cake with Mocha Frosting Recipe

4 2
Chocolate Potato Cake with Mocha Frosting Recipe
Chocolate Potato Cake with Mocha Frosting Recipe photo by Taste of Home
Publisher Photo

Chocolate Potato Cake with Mocha Frosting Recipe

Be the first to add a review
4 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 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
  • MOCHA FROSTING:
  • 1/3 cup butter, softened
  • 2-2/3 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 3 tablespoons strong brewed coffee

Directions

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.
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 in 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.
Originally published as Chocolate Potato Cake in Taste of Home August/September 2000, p53

Nutritional Facts

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

Popular Videos

  • 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
  • MOCHA FROSTING:
  • 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. Yield: 16 servings.
Originally published as Chocolate Potato Cake in Taste of Home August/September 2000, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Potato Cake with Mocha Frosting

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review