Idahoan Potato Chocolate Cake Pops Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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.

Steps:

• Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
• Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
• Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
• Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
• When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.