“Mashed potatoes give this chocolate spice cake a wonderful texture.” - by Barbara
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch Bundt cake
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 475 cal
- 24%
- Fat
- 25 g
- 38%
- Carbs
- 59.2 g
- 19%
Based on a 2,000 calorie diet
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