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Contest-Winning Chocolate Potato Cake

Total Time

Prep: 40 min. Bake: 25 min. + cooling

Makes

12 servings

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.
Contest-Winning Chocolate Potato Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 cup cold mashed potatoes (without added milk and butter)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup whole milk
  • 1 cup chopped walnuts or pecans
  • CARAMEL ICING:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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 addition. Stir in nuts.
  2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.

Nutrition Facts

1 slice: 671 calories, 31g fat (15g saturated fat), 101mg cholesterol, 374mg sodium, 94g carbohydrate (71g sugars, 2g fiber), 8g protein.

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