Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

The taste of this cake surprises everyone who eats it; starchy - sweet. The addition of the potato keeps it from being too sweet. Do not use baking potatos or the potato (starchy) flovor will overwhelm. A red-skinned potato is best. The cake is dense and keeps well.

Ingredients Nutrition

Directions

  1. Grease and flour two 9" cake pans Measure flour and baking soda into a sifter Melt the chocolate in a large pyrex (or other heat proof) bowl over a pot of boiling water.
  2. Let cool slightly.
  3. Add butter and sugar and cream until fluffy.
  4. Beat in eggs, one at a time until blended.
  5. Stir in potato and vanilla Sift into batter one third of the flour.
  6. Stir in by hand until moist.
  7. Add one third of milk.
  8. Stir until blended.
  9. Alternate flour and milk until all is used up.
  10. End with flour.
  11. Pour into prepared pans.
  12. Bake in a preheated 350 degree oven until top springs back when lightly touched, about 40 min.
  13. Remove from oven and cool until easy to handle.
  14. Remove from pans and cool completely on racks.
  15. Make the frosting.
  16. Melt the butter and cocoa in a saucepan.
  17. Beat the sugar in a little at a time until it makes a paste.
  18. Add vanilla.
  19. The frosting will be too stiff to spread.
  20. Add hot water one teaspoon at a time until spreadable.
  21. Frost and fill cake.

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