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Title: Chocolate Potato Cake
Categories: Dessert Cake Chocolate Potato
Yield: 1 Cake
| 3/4 | c | Unsweetened cocoa powder |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | ts | Powdered instant coffee |
| 1 | c | (8 oz./2 sticks) butter, at room temperature |
| 2 | c | Sugar |
| 4 | lg | Eggs |
| 1 | ts | Vanilla |
| 1 | c | Unseasoned, mashed potatoes cooled (1 large russet) |
| 1 | c | Buttermilk |
| *********FROSTING*********** | ||
| 3 | c | Confectioners' sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1/8 | ts | Salt |
| 1/2 | c | (4 oz./1 stick) butter, at room temperature |
| 1/4 | c | Sour cream |
| 1 | ts | Vanilla |
| 1 | tb | Grated orange zest |
Sift together cocoa, flour, baking powder, baking soda, salt, cinnamon, and coffee in medium bowl.
Cream butter and sugar in large bowl of electric mixer for 3 minutes or until light and fluffy. Beat in eggs one at a time, then vanilla and mashed potatoes. On low speed, beat in dry ingredients alternately with buttermilk just until blended. Pour batter into two greased and floured 9-inch round baking pans. Bake in preheated 350F. oven for 30 minutes or until tester comes out clean when inserted into center; don't overcook. Cool in pans, then prepare frosting.
Thoroughly blend all frosting ingredients in food processor until smooth. Spread between cake layers and on top and sides of cooled cake. 1 WARNER, Joie All the Best Potatoes Hearst Books New York
MM Format by John Hartman Indianapolis, IN
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