Vermont Chocolate Potato Cake
The combination of mashed potato, chocolate, and spices in this chocolate potato cake makes for a fragrant, dense, and moist dessert.
By Yankee Magazine|Sep 27 2021|
Vermont Chocolate Potato Cake
Photo Credit: Aimee TuckerThe combination of mashed potato, chocolate, and spices in this chocolate potato cake makes for a fragrant, dense, and moist dessert. Frost, glaze, or simply dust with powdered sugar before serving.
Ingredients
2 1/2 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup unsalted butter, softened but still cool
2 cups granulated sugar
2 squares unsweetened chocolate, melted
1 cup freshly mashed potato
2 eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup milk
1 cup chopped walnuts
Instructions
Preheat the oven to 350 degrees F and grease a 10-inch tube or Bundt pan.
In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the melted unsweetened chocolate and mashed potato, and beat until smooth. Add the egg yolks along with the vanilla and almond extracts and continue beating.Add the flour mixture alternately with the milk, then blend in the nuts.
In a clean, medium bowl, whisk the egg whites until stiff but not dry, then gently fold into the batter. Pour the batter into the prepared pan, and bake for one hour or until a knife inserted into the center comes out clean.
Allow to cool for 15 minutes, then turn onto a wire rack to cool completely.
This recipe looks delicious!
What is nutritional info per slice?
Thank you very much.
Gosh, you should make enjoy or make with tofo
Hi Pat. Unfortunately, we don’t have the resources to list the nutritional information for our recipes, but I believe there are websites that may help if you do a quick Google search. Thanks!
Recipes containing nutritional information especially including carbohydrates per serving are very helpful to diabetics trying to control their carb intake. More people could take advantage of your delicious recipes and I know that is your sharing intent. Thank you. Best, Deborah Hole
Hi there. Unfortunately, we do not have the resources (and often the space in print) to list nutritional information for our recipes. We apologize for any inconvenience. There are many free sites on the Web (like this one) that can calculate nutritional information for you. Thanks for your comment, and have a great day!
I made this cake for the first time yesterday. It turned out really nicely. I made just a couple of changes. I left out the cloves, nutmeg and allspice because I am not very fond of those spices; Only in pumpkin pie. I left in the cinnamon. I also didn’t use almond extract or the walnuts (my daughter doesn’t like walnuts) I preferred to leave the chocolate flavor unadulterated. I glazed it with the frosting from Texas chocolate sheet cake recipe, which has chopped pecans in it. You can Google it.