Chocolate Potato Cake Recipe

By prairiemama

This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.—Charlotte Cleveland, Hobbs, New Mexico

Ingredients

• MOCHA FROSTING:
• 1 cup butter-flavored shortening
• 2 cups sugar
• 2 eggs, separated
• 1 cup mashed potatoes
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg
• 1 cup milk
• 1/3 cup butter, softened
• 2-2/3 cups confectioners' sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon salt
• 3 tablespoons strong brewed coffee

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition.
In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
In a small bowl, beat the frosting ingredients until smooth. Frost cake. Yield: 16 servings.