potato-cake

Potato Cake

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  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Barbara
Recipe by  Barbara

“Mashed potatoes give this chocolate spice cake a wonderful texture.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt cake

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Directions

  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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 59.2 g
  • 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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Holiday Left-Over Sweet Potato Cake

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