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Idaho Potato Cake

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
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12-16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large 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 2% milk
  • 1 cup chopped nuts

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 337 calories, 17g fat (8g saturated fat), 60mg cholesterol, 244mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Robert
    Oct 31, 2017

    well made with the potato, Great.

  • kem8286
    Jan 16, 2015

    my favorite chocolate cake recipe!

  • Flybuddy
    Mar 29, 2013

    No comment left

  • Mrs. Cowan
    Sep 30, 2012

    This cake is very moist. I especially liked the fact that it isn't as sweet as regular cake. I added a cup of chocolate chips, as one reviewer suggested. Very nice!

  • Nutmeg04222
    Aug 17, 2011

    this was so easy and good use of leftover potatoes. I wouldn't say mine came out fluffy, more like a cross between a brownie and cake. Next time I make it I will add some semi sweet chocolate chips to add even more chocolate flavor.

  • ray tice
    Jan 2, 2010

    Moist, fluffy andmost of all YUMMY!!