Mashed Potato Chocolate Cake

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.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fold in chocolate chips.
7. Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.