MASHED POTATO CHOCOLATE CAKE
I have not tried this recipe but was given this by a co-worker with a suggestion that I might need to try it "hint hint". So I have posted it so I will not lose it. It is supposed to be an extremely moist cake and I plan to use some of the instant mashed potatoes to make it. Update: I have made this cake and it is a very dense cake. Almost like a big brownie. My co-workers loved it but this is not a light, fluffy cake.
Provided by mary winecoff
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan.
- Place mashed potatoes into medium bowl. With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively. Cool to lukewarm.
- Sift flour, cocoa powder, coffee granules, baking soda and salt. Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated. Set aside.
- In a large bowl, combine butter, sugar and vanilla. Beat 2 minutes at medium speed. Add eggs, 2 at a time, beating in at a low speed until blended. Increase mixer speed to medium; beat 1 minute.
- At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Batter may still appear curdled after all ingredients have ben added -- this is okay. Remove bowl from mixer.
- Fold in chocolate chips.
- Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.
Nutrition Facts : Calories 346.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 89.5, Sodium 145.8, Carbohydrate 55.6, Fiber 2.6, Sugar 33.8, Protein 5.7
VELVET MASHED POTATO CHOCOLATE CAKE
This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.
Provided by grandma2969
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 23
Steps:
- Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
- Mash thoroughly, do not add milk or seasonings.
- Measure out 1 cup, cover to keep warm, set aside.
- Preheat the oven to 300°F.
- Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
- In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
- Add the egg yolks and beat 1 minute longer.
- Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
- With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
- Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
- Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
- Cool completely in pan on wire rack while you prepare the frosting.
- To prepare the FROSTING:.
- In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
- Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
- Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
- Cover tightly until ready to serve.
- NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6
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