Velvet Mashed Potato Chocolate Cake Recipes

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CONTEST-WINNING CHOCOLATE POTATO CAKE



Contest-Winning Chocolate Potato Cake image

I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

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. 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.

Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.

MOIST POTATO CHOCOLATE CAKE



Moist Potato Chocolate Cake image

This is a rich chocolate cake with mashed potato to make it moist! It goes great with your favorite chocolate cream cheese frosting.

Provided by kiss

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 (1 ounce) squares bittersweet chocolate, chopped
½ cup butter
1 ½ cups white sugar
2 eggs, room temperature
¾ cup mashed potatoes
⅓ cup milk, room temperature

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.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 66.3 g, Cholesterol 80.3 mg, Fat 17.1 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 10.1 g, Sodium 374 mg, Sugar 41.6 g

VELVET MASHED POTATOES



Velvet Mashed Potatoes image

They taste just like they sound-creamy, smooth and velvety!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  • Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg

VELVET MASHED POTATO CHOCOLATE CAKE



Velvet Mashed Potato Chocolate Cake image

This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.

Provided by grandma2969

Categories     Dessert

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 23

2 medium potatoes
2 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder
1 cup butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup raisins
1 cup finely chopped pecans
1/2 cup butter
3/4 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 tablespoon lemon juice
1/4 cup milk

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.

Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6

IDAHO POTATO CAKE



Idaho Potato Cake image

Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
Cocoa powder, for dusting pan
1 large baking potato (about 10 ounces)
1 3/4 cups cake flour (not self-rising)
1 teaspoon coarse salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, melted and slightly cooled
1/2 cup sour cream
Whipped cream, for serving (optional)

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.

POTATO CHOCOLATE CAKE



Potato Chocolate Cake image

"When I have mashed potatoes for dinner, I always use the leftovers to throw together this moist chocolate cake the next day," writes J.P. DeGagne from Kaneohe, Hawaii. "The lightly colored treat freezes well, too, but don't frost it until serving."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 11

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes
1/2 cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons baking cocoa
2 teaspoons baking powder
1 cup chopped walnuts
1 can (16 ounces) chocolate frosting

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.

Nutrition Facts : Calories 452 calories, Fat 21g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 269mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

POTATO CHOCOLATE CAKE



Potato Chocolate Cake image

A versatile cake made with mashed potatoes and chocolate. Add 1 teaspoon each cinnamon and allspice for a chocolate spice cake!

Provided by LOUANNL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup margarine
2 cups white sugar
4 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup buttermilk

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.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 26.8 g, Cholesterol 32.5 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 271.8 mg, Sugar 17.4 g

DORIS'S VELVET CHOCOLATE CAKE



Doris's Velvet Chocolate Cake image

Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 6

10 tablespoons (1 1/4 sticks) unsalted margarine, cut into chunks, plus more for pan
1 pound semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon instant espresso, or coffee powder
5 extra-large eggs, separated
1 tablespoon granulated sugar
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Lightly coat an 8-by-3-inch round cake pan with margarine, and line bottom with a round of parchment paper; set aside.
  • In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt the chocolate with the margarine and instant espresso, stirring until smooth and glossy. Remove bowl from pan of water, and let mixture cool slightly. Whisk in egg yolks one at a time, beating well after each addition.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed to soft peaks. With machine running, slowly add granulated sugar, beating until stiff glossy peaks form. Stir about 1/4 of the whites into chocolate base to lighten it. Gently but thoroughly fold in remaining whites until thoroughly combined.
  • Pour batter into prepared cake pan. Place in a roasting pan, and pour hot water into roasting pan to come halfway up sides of cake pan. Carefully transfer to oven, and bake until top of the cake is just set in the center, about 35 minutes. Transfer to a wire rack to cool completely, then transfer to refrigerator for at least 4 hours and up to overnight.
  • Run a paring knife around edges of cake to release from pan, and unmold (if the cake doesn't come out of pan, briefly dip bottom of cake pan in warm water; do not leave in water too long, or cake will melt). Invert cake onto serving platter, and dust top with confectioners' sugar. Serve in very thin slices.

ULTIMATE RED VELVET CAKE



Ultimate Red Velvet Cake image

Celebrate Valentine's Day with this outstanding old-fashioned cake! Its texture is fantastic thanks to the incorporation of mashed potatoes into the batter! From Becky Low, who calls the cake "an old family favorite, which dates back to Grandmother's young days. It is a red tinted chocolate cake with a smooth moist texture and a luscious flavor."

Provided by Debs Recipes

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla
1 teaspoon red food coloring
1 cup prepared instant mashed potatoes
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 -4 tablespoons cocoa
1 cup buttermilk or 1 cup sour milk

Steps:

  • Preheat oven to 350°.
  • Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside.
  • Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
  • Whisk together flour, baking soda, salt, and cocoa.
  • In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined.
  • Spread batter evenly in prepared cake pans.
  • Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
  • NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.

Nutrition Facts : Calories 297.1, Fat 13.8, SaturatedFat 8.3, Cholesterol 85.8, Sodium 300.9, Carbohydrate 40.2, Fiber 1.1, Sugar 25.9, Protein 4.3

MASHED POTATO CHOCOLATE CAKE



Mashed Potato Chocolate Cake image

I have not tried this recipe but was given this by a co-worker with a suggestion that I might need to try it "hint hint". So I have posted it so I will not lose it. It is supposed to be an extremely moist cake and I plan to use some of the instant mashed potatoes to make it. Update: I have made this cake and it is a very dense cake. Almost like a big brownie. My co-workers loved it but this is not a light, fluffy cake.

Provided by mary winecoff

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup mashed potatoes, hot and unseasoned
1 cup water, lukewarm
2 cups all-purpose flour, sifted
3/4 cup unsweetened Dutch-processed cocoa powder
2 teaspoons instant coffee granules (optional)
1/2 teaspoon baking soda
1 pinch salt
1 cup miniature semisweet chocolate chips (optional)
2/3 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla
4 large eggs

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.

Nutrition Facts : Calories 346.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 89.5, Sodium 145.8, Carbohydrate 55.6, Fiber 2.6, Sugar 33.8, Protein 5.7

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