Carry-Along Picnic Cake
Submitted by Hgeller72
A moist chocolate chip cake made with instant mashed potatoes, cinnamon, and nutmeg. Baked in a 13×9 pan with a powdered sugar finish, it travels beautifully to any potluck or picnic.
YIELD
1 batchPREP
20 minCOOK
40 minREADY
1 hrsThe secret weapon in this cake? Instant mashed potato buds. Sounds wild, but they make the crumb incredibly moist and tender in a way that flour alone just can’t pull off.
Loaded with semi-sweet chocolate chips and warm with cinnamon and nutmeg, this is the kind of sheet cake that disappears fast at cookouts, potlucks, and backyard gatherings.
Bake it right in a 13×9 pan, dust with powdered sugar, and carry it out the door. No frosting to smear, no fuss, no drama.
Kitchen Tips
- Let the potato buds cool completely before mixing into the batter, or you’ll melt the butter too early and throw off the texture.
- Don’t overmix once you add the flour. Stir just until combined for the lightest crumb.
- Mini chocolate chips distribute more evenly than standard-size, so every bite gets a hit of chocolate.
- This cake keeps well covered at room temperature for 2 to 3 days, which makes it a natural for make-ahead events.
Ingredients
Directions
In a small saucepan, bring water to a boil; remove from heat.
Stir in potato buds until moistened. Cool to room temperature.
In medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.
In large mixer bowl, cream sugar and butter.
Beat in potatoes.
Gradually beat in dry ingredients alternately with milk.
Stir in chips.
Spoon into greased and floured 13×9 inch pan.
Bake in preheated oven at 350℉ (180℃) for 30 to 40 minutes or until wooden pick comes out clean.
Cool in pan. Sprinkle with powdered sugar.
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