HOW TO MAKE POTATO CAKE RECIPES

Name: Contest-Winning Chocolate Potato Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings.
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 whole 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

CONTEST-WINNING CHOCOLATE POTATO CAKE RECIPE: HOW TO M…

Contest-Winning Chocolate Potato Cake Recipe: How to M… image

I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 16

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 whole 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

Steps:

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. , 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., 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.

Nutrition Facts : Calories 671 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 94g carbohydrate (71g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

SWEET POTATO CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sweet Potato Cake Recipe: How to Make It - Taste of Home image

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. Martinville, Louisiana

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Steps:

In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 59g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana
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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. , 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., 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.

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Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. Martinville, Louisiana
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In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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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. , 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., 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.

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In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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