Name: Contest-Winning Chocolate Potato Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2 cups sugar -; 2 large eggs, room temperature -; 1 cup cold mashed potatoes (without added milk and butter) -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 1/2 cup baking cocoa -; 1 teaspoon baking soda -; 1 cup 2% milk -; 1 cup chopped walnuts or pecans -; CARAMEL ICING: -; 1/2 cup butter, cubed -; 1 cup packed brown sugar -; 1/4 cup evaporated milk -; 2 cups confectioners' sugar -; 1/2 teaspoon vanilla extract -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Chocolate Potato Cake

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 2 large eggs, room temperature -

4. 1 cup cold mashed potatoes (without added milk and butter) -

5. 1 teaspoon vanilla extract -

6. 2 cups all-purpose flour -

7. 1/2 cup baking cocoa -

8. 1 teaspoon baking soda -

9. 1 cup 2% milk -

10. 1 cup chopped walnuts or pecans -

11. CARAMEL ICING: -

12. 1/2 cup butter, cubed -

13. 1 cup packed brown sugar -

14. 1/4 cup evaporated milk -

15. 2 cups confectioners' sugar -

16. 1/2 teaspoon vanilla extract -

How to cook deliciously - Contest-Winning Chocolate Potato Cake

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.

2. Stage

Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.