Potato Cake


"Mashed potatoes give this chocolate spice cake a wonderful texture."
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1 h 30 m servings 475 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



I could hug you! I lost the card with my grandmother's potato cake recipe and was heartbroken, especially because my best friend asked me to make it for her birthday. This is exactly the recipe ...