Moist Potato Chocolate Cake Recipes

POTATO CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CONTEST-WINNING CHOCOLATE POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

MOIST POTATO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

POTATO CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.

MASHED POTATO CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan.
• Place mashed potatoes into medium bowl. With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively. Cool to lukewarm.
• Sift flour, cocoa powder, coffee granules, baking soda and salt. Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated. Set aside.
• In a large bowl, combine butter, sugar and vanilla. Beat 2 minutes at medium speed. Add eggs, 2 at a time, beating in at a low speed until blended. Increase mixer speed to medium; beat 1 minute.
• At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Batter may still appear curdled after all ingredients have ben added -- this is okay. Remove bowl from mixer.
• Fold in chocolate chips.
• Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.