Idaho Spud Cake
A moist, chocolatey cake with a surprising addition of mashed potatoes, offering rich flavor and tender texture, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream margarine and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in mashed potatoes and vanilla.
- Combine flour, cocoa, and baking soda.
- Add alternately with milk, beginning and ending with the dry ingredients.
- Mix until well blended after each addition.
- Stir in chopped nuts.
- Pour batter into a greased 13 x 9-inch pan.
- Bake at 350°F (175°C) for 40 to 50 minutes.
- Cool on wire rack.
- Frost with Granny's Good Frosting.
Tips & Substitutions
For a lighter texture, ensure the margarine is really softened before creaming it with the sugar. You can substitute the chopped nuts with chocolate chips for a richer flavor or omit them entirely for a nut-free version. Using leftover mashed potatoes is a great way to add moisture and flavor, so don't hesitate to use those from your last meal.
Serving Suggestions
Serve Idaho Spud Cake plain or top it with Whipped Buttercream Icing for extra sweetness. It pairs beautifully with a cup of coffee or tea, making it a delightful addition to brunch or afternoon gatherings. Consider serving it alongside Cheese-And-Olive Tea Sandwiches for a charming spread.
Storage & Reheating
Store leftover Idaho Spud Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds or until just warmed through. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Idaho Spud Cake contains roughly 647 calories, with 8g protein, 82g carbohydrates, and 22g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. Just make sure it is softened for easy creaming. The flavor will be slightly richer and more buttery, enhancing the overall taste of the cake.
What should I do if I don't have cocoa powder?
If you're out of cocoa powder, you can substitute with carob powder for a different flavor profile or use a combination of unsweetened baking chocolate and sugar. Keep in mind that this will alter the taste and sweetness, so adjust accordingly.
Can I make this cake gluten-free?
Absolutely! To make Idaho Spud Cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda is gluten-free as well, and the texture may vary slightly but should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).