Saturday, September 24, 2005

Chocolate Potato Cake

Yep, it was good! It's very moist, with a mild chocolate flavor. The recipe calls for instant mashed potatoes, but I used leftover mashed potatoes (with butter, salt, pepper, and cooked in chicken broth! LOL) and it turned out fine. So here ya go . . .

Chocolate Potato Cake

1 cup margarine
2 cups sugar
4 eggs
2 (1 oz. each) squares unsweetened chocolate, melted
1 teaspoon vanilla
1 cup prepared instant mashed potatoes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk

Preheat oven to 375. Grease and flour a 9x13 pan. Sift together the flour, baking soda and salt. Set aside.

In a large bowl, cream together the maragine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla, and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

Pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack.

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