tasted it today at a party and it was so scrumptious, light and fluffy. Want to impress my dinner guests on Friday?Anyone have a recipe for chocolate and potato cake?
chocolate potato cake
Ingredients
2 cups flour
1/2 cup cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup mashed potatoes
1/3 cup milk
1 cup chopped nuts
Directions
Sift together flour, cocoa, baking powder, salt and cinnamon.
Cream shortening and sugar.
Add eggs, vanilla and potatoes.
Add flour mixture alternately with milk.
Stir in nuts.
Pour into greased 9x13 pan.
Bake at 350 degrees for 40-45 minutesAnyone have a recipe for chocolate and potato cake?
I always go to www.bbc.co.uk/food. It is food porn!
http://www.bbc.co.uk/food/recipes/databa鈥?/a>
INGREDIENTS
225 g margarine
400 g white sugar
4 eggs
56 g unsweetened chocolate, melted
5 ml vanilla extract
210 g prepared instant mashed potatoes
250 g sifted all-purpose flour
5 g baking soda
6 g salt
180 ml buttermilk
DIRECTIONS
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
CHOCOLATE POTATO CAKE
Preheat oven to 350 degrees.
4 oz. unsweetened chocolate
1 c. sweet butter
1 3/4 c. sugar
4 eggs
1 c. mashed potatoes
1 c. buttermilk
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Melt chocolate with the vanilla; cool slightly. Sift together the flour, baking powder, soda, salt and cinnamon. In a large bowl, cream the butter and sugar and beat in the eggs one by one. Add the chocolate and mashed potatoes. Beat in the dry ingredients alternately with the buttermilk. Pour into a greased 13x9 inch pan and bake in a preheated 350 degree oven for approximately 40 minutes (or bake in 2 round 9 inch pans for 30-35 minutes). Cool before frosting. (Makes a 13x9 inch cake or two round 9 inch layers.)
FROSTING:
3 oz. unsweetened chocolate
1 1/2 tsp. vanilla extract
1 lb. confectioners' sugar
Dash of salt
1/2 c. softened butter
Hot milk
Chopped walnuts
Melt chocolate and vanilla. Let cool slightly. Cream the sugar, salt and butter. Add just enough hot milk to make a spreadable consistency. Beat in the melted chocolate. Spread on the cake and sprinkle with the chopped nuts.
I think I saw what you're looking for in this free recipe ebook.
This cake is not too sweet and quite 'chocolatey'. If you want to dress it up, sift on a bit of confectioners' sugar just before serving. It keeps well at room temperature, tightly covered, for a few days, and it freezes beautifully, too. Great for a ';take along'; dessert for any informal occasion.
Ingredients:
1 cup hot, unseasoned mashed potatoes (no lumps!)
1 cup lukewarm water
2 cups sifted all-purpose flour
3/4 cup unsweetened Dutch process cocoa powder
2-1/4 tsp. baking powder
Optional: 2 tsp. instant coffee granules
1/2 tsp. baking soda
Pinch of salt
Optional: 1 cup miniature semisweet chocolate chips
2/3 cup unsalted butter, softened
2 cups granulated sugar
1 tsp. vanilla
4 eggs, graded ';large';
You can use Confectioner's sugar as an option.
Preparation:
Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2 inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.
Place mashed potatoes into medium bowl. with small whisk, gradually stir in water to form a smooth mixture; do not beat mixture excessively. Cool to lukewarm.
Meanwhile, sift together flour, cocoa powder, baking powder, optional coffee granules, baking soda, and salt. If using the miniature chocolate chips, place them in a small bowl with about 1 Tbsp. of the sifted dry ingredients and stir well until chips are coated. Set aside.
In large bowl of electric mixer (fitted with paddle beater, if available) combine butter, sugar, and vanilla. Beat at a low speed to blend, then beat 2 minutes at medium speed, scraping down bowl and beater(s) with rubber spatula once or twice. Add eggs, 2 at a time, beating in at a low speed until blended. Scrape bowl and beater(s) with rubber spatula. 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. Scrape bowl and beater(s) occasionally with rubber spatula. Batter may still appear curdled after all ingredients have been added鈥擮K. Remove bowl from mixer.
If using the chips, add them now, along with any remaining sifted dry ingredients in the bowl. Fold in with rubber spatula only until evenly distributed.
Turn batter into prepared pan. Spread level, making sure batter is well-pushed into corners, then run batter slightly higher along pan edges and in corners. Bake in preheated oven 27 to 32 minutes, turning pan back-to-front once about halfway during baking. Cake is done when toothpick inserted near center emerges with a few moist crumbs still clinging to it. Do not overbake! Remove to cooling rack.
During baking, cake center will rise higher than edges, but center will fall slightly as cake cools. Cool completely before serving. If desired, sift confectioners' sugar over top just before serving. Store at room temperature, covered airtight, for up to 3 days; freeze for longer storage.
Chocolate and potato? What a combination and no i don't actually have the recipe. Sorry. Let me know when you find out though...
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