Idaho Potato Cake Recipes
IDAHO POTATO CAKE
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
- Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
- Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
- Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
- When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.
IDAHO POTATO CAKE
Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! -LaRene Reed, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
IDAHO POTATO CAKE
Make and share this Idaho Potato Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in potatoes and vanilla.
- Combine flour, cocoa, and baking soda.
- Add alternately with milk, blending well.
- Stir in nuts.
- Bake in greased 13x9 pan for 45 minutes at 350F degrees.
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- Preheat the oven to 350°F. Line a 9x13 cake pan with parchment paper and lightly grease the pan.
- Place butter and sugar in a stand mixer and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the milk and potatoes.
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- Rinse potatoes. Toss wet potatoes with 1 tablespoon salt. Spread in single layer on sheet pans. Roast until soft, about 30 minutes. Cool to room temperature.
- With the back of a spatula or palm of hand, press potatoes to about 1/2-inch thick, just until skin splits. Use immediately or cover and refrigerate up to one day.
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- Bring a pot of salted water to a boil. Add the diced potatoes, lower the heat to medium, and cook until the potatoes are very soft, about 10 minutes. While the potatoes are cooking, briefly sauté the garlic and onion in the 2 tablespoons of butter. Put the garlic and onion, the egg, chives, chili sauce, salt, and half and half in a mixing bowl. When the potatoes are soft, drain quickly and briefly in a colander and add the warm potatoes immediately to the mixing bowl. Mix all the ingredients together. The potatoes will remain a bit lumpy. Set aside to cool for 15 niinutcs.
- When the potato mixture is cool, form it into 12 loose cakes. Combine the crushed potato chips and crackers and gently toss each cake in the crumbs. Refrigerate the cakes. Just before serving, put the cakes on a buttered baking sheet, drizzle with the melted butter, and bake for 8 minutes to reheat and crisp the outside.
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