Velvet Mashed Potato Chocolate Cake
photo by Daun1319
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
16
ingredients
-
CAKE
- 2 medium potatoes
- 473.18 ml all-purpose flour
- 2.46 ml ground ginger
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 4.92 ml ground cinnamon
- 59.14 ml unsweetened cocoa powder
- 236.59 ml butter
- 473.18 ml granulated sugar
- 4 eggs, separated
- 4.92 ml vanilla extract
- 236.59 ml buttermilk
- 236.59 ml raisins
- 236.59 ml finely chopped pecans
-
FROSTING
- 118.29 ml butter
- 3.69 ml grated orange rind
- 1.23 ml ground cinnamon
- 0.61 ml salt
- 59.14 ml unsweetened cocoa powder
- 828.06 ml powdered sugar
- 14.79 ml lemon juice
- 59.14 ml milk
directions
- Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
- Mash thoroughly, do not add milk or seasonings.
- Measure out 1 cup, cover to keep warm, set aside.
- Preheat the oven to 300°F.
- Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
- In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
- Add the egg yolks and beat 1 minute longer.
- Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
- With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
- Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
- Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
- Cool completely in pan on wire rack while you prepare the frosting.
-
To prepare the FROSTING:
- In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
- Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
- Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
- Cover tightly until ready to serve.
- NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...