CHOCOLATE POTATO CAKE

Chocolate Potato Cake image

This secret ingredient in this moist rich chocolate cake is potatoes. It's a wonderful cake to make for a special occasion. The white fluffy frosting goes perfectly with the dark chocolate cake. -Jill Kinder, Richlands, Virginia

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Number Of Ingredients 21

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar, divided
4 large eggs, room temperature, separated
1 cup hot mashed potatoes (without milk or butter)
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts
FLUFFY WHITE FROSTING:
1-1/2 cups sugar
2 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts., In a small bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small heavy saucepan, combine the sugar, egg whites, water, corn syrup and salt. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°., Transfer to a bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes. Frost cake.

Nutrition Facts : Calories 292 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.