Chocolate Potato Cakes are always good. Mashed potatoes make the cake moist. This ad is for Diamond Walnuts, and they're still around! Of course, you'll want to have lots of butter and milk (or cream cheese) in your mashed potatoes--no savory mashed potatoes, please!
Check out another recipe for a Chocolate Mashed Potato Bundt Cake HERE.
1 1/2 cups all-purpose flour
1/2 cup unsweetened DARK cocoa powder
1 tsp baking powder
1/2 tsp salt
4 ounces dark chocolate, chopped
1/2 cup sweet butter
1 1/2 cups sugar
2 eggs, room temperature
3/4 cup mashed potatoes
1/3 cup milk, room temperature
3/4 cup walnuts, chopped
Preheat oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
Sift together flour, cocoa powder, baking powder, and salt; set aside.
Melt dark chocolate in microwave, stirring every 15 seconds, until smooth (or melt in top of double boiler)
Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
Beat butter and sugar with electric mixer in large bowl until light and fluffy.
Add room temperature eggs one at a time, allowing each egg to blend into butter mixture before adding next.
Mix in mashed potatoes and melted chocolate.
Pour in flour mixture alternately with milk, mixing until just incorporated.
Fold in walnuts, disperse evenly.
Pour batter into buttered and floured pans, smoothing surface if needed.
Bake in preheated oven until knife or toothpick inserted into center of cake comes out clean, 25 to 30 minutes.
Cool cakes in pans on a wire rack.
Frost with cream cheese icing! Garnish with whole walnuts.