Potato Cake

1
Barbara 0

"Mashed potatoes give this chocolate spice cake a wonderful texture."

Ingredients 1 h 30 m {{adjustedServings}} servings 475 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
  2. Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
  3. Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.
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Reviews 1

  1. 3 Ratings

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Levedi
12/30/2014

I could hug you! I lost the card with my grandmother's potato cake recipe and was heartbroken, especially because my best friend asked me to make it for her birthday. This is exactly the recipe I remember - the only difference is that she used walnuts and raisins too. Bless you for posting it. For anyone wondering what it tastes like - it's dense and moist without being heavy or greasy. You wouldn't think of it as a chocolate cake unless you saw the recipe. In my family the recipe goes back to at least 1890. It may be older than that. Grammy always made this at Christmas time and frosted it with seven minute boiled frosting and silver dragees so it looked like drifted snow. Made a day or two ahead and covered well it won't dry out or lose flavor.