Table of Contents
In a large mixer, cream butter and sugar together until fluffy. Add eggs and beat well. Add hot, riced potatoes (if you don’t have a ricer, push potatoes through a colander or sieve), then add flour, baking powder, spices, milk, and melted chocolate beating well.
—Catherine Hahn, Winamac, Indiana In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
No, you didn’t read the title wrong. This is a chocolate cake that features potatoes as a main ingredient. In my great-grandma Cora’s recipe book, it’s actually just titled “Potato Cake,” but I figured that was a little misleading for a couple of reasons: 1. chocolate plays heavily into the flavor profile here; and 2.
In a separate bowl, beat egg whites until soft peaks form. Fold into the cake batter, then add the nuts. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Have you made a similar kind of potato cake recipe?
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…