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Chocolate Potato Cake

January/February 1991

Your rating: None Average: 3.5 (13 votes)

The surprise ingredient in this chocolate cake—mashed potatoes—keeps it exceptionally moist.


Chocolate Potato Cake

Makes: 12 servings

Active Time:

Total Time:

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 cup cold, plain, mashed potatoes
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • Pinch nutmeg
  • Pinch salt
  • 1/2 cup buttermilk
  • Confectioner's sugar, for dusting cake

Preparation

  1. Preheat oven to 350°F. Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.
  2. Whisk together sugar, oil and eggs in a large mixing bowl. Whisk in potatoes. Stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt in another bowl. Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients and stirring with a spoon or rubber spatula.
  3. Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30 to 35 minutes. Let cool on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners’ sugar over top.

Nutrition

Per serving: 222 calories; 11 g fat (1 g sat, 6 g mono); 36 mg cholesterol; 30 g carbohydrates; 3 g protein; 1 g fiber; 107 mg sodium; 104 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrates, 2 fat


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Recipe Categories

Ethnic/Regional
American
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dessert
Snack
Holiday
Super Bowl
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
January/February 1991
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