Extra fudgy, extra moist, and extra guaranteed to make your tastebuds go wild… yep, that’s Chocolate Potato Cake for ya! What’s the secret to making this cake better than all the others? Mashed potatoes! Mhm, you read that right. This hidden ingredient ensures that each slice is thick, perfectly tender, and filled with that cocoa flavor you’re always craving. Smothered in a rich, buttery vanilla icing, you’ll be glad you gave it a try! But be careful… once you’re hooked on Chocolate Potato Cake, you’ll want to try adding mashed potatoes to every dessert!

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Ingredients

For the cake:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 cup cold mashed potatoes, without added milk and butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup 2% milk
  • 1 cup walnuts or pecans, chopped

For the icing:

  • 1/2 cup butter, cubed
  • 1 cup brown sugar, packed
  • 1/4 cup evaporated milk
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease two 9-inch round baking pans.

Step 3 –In a large bowl, cream 1 cup of the butter with the sugar until it is light and fluffy, about 5-7 minutes.

Step 4 –Add the eggs, one at a time, to the butter mixture and beat after each addition.

Step 5 –Add the mashed potatoes and 1 teaspoon of the vanilla extract to the butter and stir to combine.

Step 6 –In another bowl, add the flour, the cocoa, and the baking soda and stir to combine.

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Step 7 –Gradually add the flour mixture to the butter mixture, alternating with the 2% milk, and beating well after each addition.

Step 8 –Stir the nuts into the batter.

Step 9 –Evenly divide the batter between the two prepared baking pans.

Step 10 –Bake the cakes until a toothpick inserted into the center comes out clean, about 25-30 minutes.

Step 11 –Allow the cakes to cool in the pan for 10 minutes, then invert them onto wire racks to cool completely.

Step 12 –While the cakes are cooling, in a saucepan over low heat, add the remaining butter and the brown sugar and cook until the butter has melted and the mixture is smooth.

Step 13 –Stir the evaporated milk into the butter mixture and bring to a boil while stirring constantly.

Step 14 –Transfer the saucepan from the heat and allow the mixture to cool to room temperature.

Step 15 –Use an electric mixer to stir the confectioners’ sugar and the remaining vanilla extract into the mixture until it is smooth.

Step 16 –Place one of the cakes on a cake stand and frost the top.

Step 17 –Top the frosting with the remaining cake and spread with the remaining frosting.

Step 18 –Slice and serve.