Chocolate Potato Cake
Chocolate Potato Cake requires approximately 1 hour and 5 minutes from start to finish. For 69 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 533 calories, 7g of protein, and 17g of fat. If you have walnuts, eggs, brown sugar, and a few other ingredients on hand, you can make it. 73 people were glad they tried this recipe. It works well as a side dish. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste of Home. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Potato Cake, Chocolate Potato Cake, and Chocolate Potato Cake.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup butter, cubed
2 cups confectioners' sugar
2 eggs
1/4 cup evaporated milk
2 cups all-purpose flour
1 cup milk
1 cup cold mashed potatoes (without added milk and butter)
2 cups sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Equipment:
bowl
baking pan
toothpicks
sauce pan
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 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. Yield: 10-12 servings. Originally published as Chocolate Potato Cake in Country WomanSeptember/October 2005, p39 Nutritional Facts 1 serving (1 slice) equals 671 calories, 31 g fat (15 g saturated fat), 101 mg cholesterol, 374 mg sodium, 94 g carbohydrate, 2 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Add potatoes and vanilla.
4. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
5. Pour into two greased and floured 9-in. round baking pans.
6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. 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.
8. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth.
9. Spread between layers and over top of cake.
Nutrition Information:
covered percent of daily need
