Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! —LaRene Reed, Idaho Falls, Idaho
Recommended: 33 Ways to Use Up Leftover Mashed Potatoes
VERIFIED BY Taste of Home Test Kitchen
- 1 cup butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 cup cold mashed potatoes
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 cup milk
- 1 cup chopped nuts
- In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until cake tests done. Cool on a wire rack. Yield: 12-16 servings.
Originally published as Idaho Potato Cake in Taste of Home February/March 1993, p33
Reviews forIdaho Potato Cake
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Reviewed Oct. 31, 2017
"well made with the potato, Great."
Reviewed Jan. 2, 2010
"Moist, fluffy andmost of all YUMMY!!"