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Chocolate Potato Cake

 

32

Yield

servings

Prep

10

min

Cook

45

min

Ready

55

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

½ pound potatoes
peeled
½ cup milk
2 cups all-purpose flour
sifted
2 teaspoons baking powder
½ teaspoon salt
1 cup vegetable shortening
*
2 cups sugar
4 eggs
*
1 teaspoon vanilla extract
1 ½ ounces unsweetened chocolate
unsweetened, melted
Whipped cream
*
Chocolate frosting; chocolate frosting
*

Directions

Cook potatoes in small amount of boiling water until tender.

Drain well and shake pan over low heat to dry potatoes thoroughly.

Force hot potatoes through a sieve or ricer.

Combine 1 cup of the potatotes with milk; set aside.

Sift flour, baking powder and salt together.

Cream shortening; beat in sugar gradually until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Mix in vanilla and melted chocolate.

Add dry ingredients in 4 parts and potato mixture in 3 parts alternately to creamed mixture.

Beat only until smooth after each addition. Spread batter in 2 greased and waxed paper-lined 9-inch cake pans. Bake in preheated 350℉ (180℃) oven for 45 minutes or until cake tests done. Remove from oven and let stand in pans for 10 minutes. Remove from pans and cool. Fill with whipped cream and frost with chocolate frosting.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 7126% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 314mg 13%
Total Carbohydrate 54g 54%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 1% Vitamin C 7%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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