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Super Moist Potato Cake  
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Super Moist Potato Cake

1 cupWater, lukewarm250 ml
1 tspVanilla5 ml
2/3 cup Margarine150 ml
1 cupMashed potatoes250 ml
3/4 cupCocoa175 ml
3/4 cupSemi-sweet chocolate175 ml
1/8 tspSalt0.5 ml
1/2 tspBaking soda 2 ml
2 cupsAll purpose flour500 ml
2 cupsWhite sugar500 ml

Boil potatoes and mash. Preheat oven to 350F (180C). Prepare desired cake pan (9 x 13 or 3.5 L rectangular, or a tube pan) by lightly greasing, then dusting with flour or lining with wax paper. Whisk water into well-mashed potatoes until a smooth mixture is formed. Cool to lukewarm. Beat margarine and sugar with electric mixer until combined. Add vanilla and beat two minutes at medium speed. Add 2 eggs and beat until blended. Add remaining eggs. Beat at medium speed until blended. Sift together flour, cocoa, baking powder, baking soda, and salt, and stir to combine. At low speed, add one-third of the sifted dry ingredients, alternately with half the potato mixture, until all is blended. Fold in the chocolate chips. Turn batter into prepared pan. Bake in preheated over about 30 minutes for rectangular pan or 55 minutes for the tube pan, until cake springs back when pressed lightly, and begins to move away from the sides of the pan. Cool on rack. Sift confectioners' sugar over the cake or apply icing of your choice. Will store at room temperature for up to 3 days in airtight container. Freezes well. Yield: 12 to 16 servings.

This potato recipe is brought to you courtesy of Lynn.

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What Others Say

I made this into cupcakes and it was very good. Easy to make. This recipe doesn't say how much baking power to use so i used 1/2 tsp and it was fine.I'm taking some to work tomorrow.We love our potatoes
Thanks for sharing
     - Patti

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