Velvet Mashed Potato Chocolate Cake

Recipe by grandma2969
READY IN: 1hr 30mins
SERVES: 16-20




  • 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.