Mashed Potato Chocolate Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
• Take a scoop of the potato mixture and form into patties.
• Place the remaining 4 tbsp of flour on a plate.
• Lightly coat the potato patties in the flour.
• Heat a thin layer of the oil or butter in a large sauté pan over medium heat.
• Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
• Serve as is or with accompaniments.

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 the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan.
• Place mashed potatoes into medium bowl. With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively. Cool to lukewarm.
• Sift flour, cocoa powder, coffee granules, baking soda and salt. Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated. Set aside.
• In a large bowl, combine butter, sugar and vanilla. Beat 2 minutes at medium speed. Add eggs, 2 at a time, beating in at a low speed until blended. Increase mixer speed to medium; beat 1 minute.
• At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Batter may still appear curdled after all ingredients have ben added -- this is okay. Remove bowl from mixer.
• Fold in chocolate chips.
• Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.

Steps:

• Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
• Mash thoroughly, do not add milk or seasonings.
• Measure out 1 cup, cover to keep warm, set aside.
• Preheat the oven to 300°F.
• Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
• In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
• Add the egg yolks and beat 1 minute longer.
• Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
• With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
• Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
• Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
• Cool completely in pan on wire rack while you prepare the frosting.
• To prepare the FROSTING:.
• In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
• Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
• Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
• Cover tightly until ready to serve.
• NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.

Steps:

• In a large bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.

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.