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Idaho Potato Cake

SUBMITTED BY: LaRene Reed

"Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! --LaRene Reed, Idaho Falls, Idaho"
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 1 cup cold mashed potatoes
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped nuts

DIRECTIONS

  1. In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2007 by OTTERCOON
This cake is absolutely lovely! We enjoyed it very much and it was a great use for leftover mashed potatoes. I omitted the nuts and added "Chocolate Frosting I" from this site. This is definitely a keeper.

0 users found this review helpful


 
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