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

USMETRIC

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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

READ REVIEWS (1)

DIRECTIONS

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

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.

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