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Mashed Potato Chocolate Cake

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Ingredients

Adjust Servings:
1 cup mashed potatoes, hot and unseasoned
1 cup water, lukewarm
2 cups all-purpose flour, sifted
3/4 cup unsweetened dutch-processed cocoa powder
2 teaspoons instant coffee granules (optional)
1/2 teaspoon baking soda
1 pinch salt
1 cup miniature semisweet chocolate chips (optional)
2/3 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla
4 large eggs

Nutritional information

346.9
Calories
115 g
Calories From Fat
12.9 g
Total Fat
7.5 g
Saturated Fat
89.5 mg
Cholesterol
145.8 mg
Sodium
55.6 g
Carbs
2.6 g
Dietary Fiber
33.8 g
Sugars
5.7 g
Protein
141g
Serving Size

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Mashed Potato Chocolate Cake

Features:
  • Gluten Free
Cuisine:

This cake is UNBELIEVABLE!!!! Sooooooooo MOIST! I'm a professional cake decorator. I had customers who wanted a very moist, fudgey cake and boy, did this ever fit the bill. It's perfect!

  • 65 min
  • Serves 12
  • Easy

Ingredients

Directions

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Mashed Potato Chocolate Cake, I have not tried this recipe but was given this by a co-worker with a suggestion that I might need to try it hint hint So I have posted it so I will not lose it It is supposed to be an extremely moist cake and I plan to use some of the instant mashed potatoes to make it Update: I have made this cake and it is a very dense cake Almost like a big brownie My co-workers loved it but this is not a light, fluffy cake , This cake is UNBELIEVABLE!!!! Sooooooooo MOIST! I’m a professional cake decorator I had customers who wanted a very moist, fudgey cake and boy, did this ever fit the bill It’s perfect!, Baked mine in a glass sheet cake dish for a picnic nobody could guess the secret ingredient :)and it was very wonderful and moist It did not seem too brownie like to me I did sneak some away to see how it freezes It was in the freezer for about two weeks, frosted, and now in the fridge defrosting actually, i’ll go eat some before i post this ^ ~ok it did dry out in the freezer, though looking at the tuperware, I don’t think I could guarantee it was airtight still edible though! 🙂


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Steps

1
Done

Preheat Oven to 350 Degrees. Grease and Flour a 13 by 9 Inch Baking Pan.

2
Done

Place Mashed Potatoes Into Medium Bowl. With a Whisk, Gradually Stir in Water to Form a Smooth Mixture, Do not Beat Mixture Excessively. Cool to Lukewarm.

3
Done

Sift Flour, Cocoa Powder, Coffee Granules, Baking Soda and Salt. Place Chocolate Chips in Small Bowl With About 1 Tablespoon of the Sifted Dry Ingredients and Stir Well Until Chips Are Coated. Set Aside.

4
Done

in a Large Bowl, Combine Butter, Sugar and Vanilla. Beat 2 Minutes at Medium Speed. Add Eggs, 2 at a Time, Beating in at a Low Speed Until Blended. Increase Mixer Speed to Medium; Beat 1 Minute.

5
Done

at Lowest Speed, Add Sifted Dry Ingredients in 3 Additions and Mashed Potato-Water Mixture in Two Additions, Beginning and Ending With Dry Ingredients and Beating After Each Addition Just Until Blended. Batter May Still Appear Curdled After All Ingredients Have Ben Added -- This Is Okay. Remove Bowl from Mixer.

6
Done

Fold in Chocolate Chips.

7
Done

Turn Batter in Prepared Pan. Bake 27 to 32 Minutes. Sift Confectioners' Sugar Over Top Just Before Serving.

Avatar Of Vienna Chambers

Vienna Chambers

Taco enthusiast crafting unique and flavorful fillings for her dishes.

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