Idaho Potato Cake
- 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
- 1. 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.
- 2. 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.
1 piece: 337 calories, 17g fat (8g saturated fat), 60mg cholesterol, 244mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 6g protein.
Dec 31, 1969
well made with the potato, Great.
Jan 16, 2015
my favorite chocolate cake recipe!
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!
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.
Jan 2, 2010
Moist, fluffy andmost of all YUMMY!!