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Potato Cake

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

Rating: This weblink has been rated 3 times with an average star rating of 2.3 Read Reviews (1)

Rate/Review | 83 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch Bundt cake
 

Ingredients

  • 1 potato, cubed
  • 1 cup butter
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup milk
  • 1 (1 ounce) square semisweet chocolate, melted
  • 1 cup chopped pecans

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 481 | Total Fat: 25.6g | Cholesterol: 113mg

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