Prep 15 mins
Cook 30 mins
I have not tried this recipe but was given this by a co-worker with a suggestion that I might need to try it "hint hint". So I have posted it so I will not lose it. It is supposed to be an extremely moist cake and I plan to use some of the instant mashed potatoes to make it. Update: I have made this cake and it is a very dense cake. Almost like a big brownie. My co-workers loved it but this is not a light, fluffy cake.
- 1 cup mashed potatoes, hot and unseasoned
- 1 cup water, lukewarm
- 2 cups all-purpose flour, sifted
- 3⁄4 cup unsweetened Dutch-processed cocoa powder
- 2 teaspoons instant coffee granules (optional)
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 1 cup miniature semisweet chocolate chips (optional)
- 2⁄3 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 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.
This cake is UNBELIEVABLE!!!! Sooooooooo MOIST! I'm a professional cake decorator. I had customers who wanted a very moist, fudgey cake and boy, did this ever fit the bill. It's perfect!
Baked mine in a glass sheet cake dish for a picnic... nobody could guess the "secret" ingredient :)
and it was very wonderful and moist. It did not seem too "brownie" like to me.
I did sneak some away to see how it freezes. It was in the freezer for about two weeks, frosted, and now in the fridge defrosting....actually, i'll go eat some before i post this... ^.~
ok... it did dry out in the freezer, though looking at the tuperware, I don't think I could guarantee it was airtight...still edible though! :)
Made this for 'Zaar tag and brought it to work. Everyone LOVED it. Please do not be put off by the addition of mashed potato. It makes the cake incredibly moist and almost fudgy. I made this in a bundt pan, and added a chocolate icing and sprinkles. This will be a regular at my house. Thanks Mary for posting. So, so good!