Mashed Potato Chocolate Cake
Recipe supplied by: Sharon Jackson
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”
Method
- Adjust rack to center of oven; preheat oven to 180 degrees C. 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 (no lumps) into medium bowl. With small whisk, gradually stir in water to form a smooth mixture; do not beat mixture excessively. Cool to lukewarm
- 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
- 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’ (icing) sugar over top just before serving. Store at room temperature, covered airtight, for up to 3 days; freeze for longer storage.
Cooking Tips & Tricks
To serve
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- Number of serves: 12 to 16 servings
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
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