Chocolate Potato Cake

By dashy_65

Ingredients

• 1 c. plus 1 T. sifted cake flour, divided
• 1 medium baking potato, peeled and cut into 1 1/2" pieces (6 oz)
• 3/4 c. boilling water
• 1/2 c. firmly packed brown sugar
• 1/2 c. light colored corn syrup
• 1/4 c. vegetable shortening
• 1 egg
• 1/2 c. unsweetened cocoa
• 1 t. B.P.
• 1/2 t. soda
• 1/4 t. salt
• 1 T. powdered sugar

Details

Servings 12

Preparation

Step 1

Coat 6" Bundt pan with Pam; dust with 1 T. flour, set aside.

Place potato in saucepan; cover with water, bring to boil. Reduce heat, simmer, uncovered, 15 minutes or until tender; drain. Press through sieve into a bowl. Spoon 1/2 c. potato into a bowl; discard remaining potato. Add 3/4 c. boiling water to potato, stirring until smooth, set aside.

Combine brown sugar, corn syrup and shortening in large bowl; beat at medium speed for 5 minutes. Add egg; beat well.

Sift together rmaining 1 c. flour, cocoa and next 3 ingredients; set aside. With mixer at low, add to creamed mixture alternately with potato mixture, beginning with flour mixture.

Pour batter into prepared pan. Bake at 325* for 40 minutes or until cake springs back when touched in center. Cool 10 minutes; remove from pan, and cool on wire rack. Sprinkle with powdered sugar. Cut with a serrated knife.

174 cal, 4.6g fat, 30.8g carb, 135mg sodium