Super Moist Potato Cake



Ingredient Amount
1 cup / 250 ml Mashed potatoes
1 cup / 250 ml Water, lukewarm
2/3 cup / 150 ml Margarine
2 cups / 500 ml White sugar
1 tsp / 5 ml Vanilla
4 Eggs
2 cups / 500 ml All purpose flour
3/4 cup / 175 ml Cocoa
1/2 tsp / 2 ml Baking soda
1/8 tsp / 0.5 ml Salt
3/4 cup / 175 ml Semi-sweet chocolate


Boil potatoes and mash. Preheat oven to 350°F (180°C). 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.