Sue'S Mashed Potato Cocoa Cake
A rich, moist chocolate cake infused with mashed potatoes and warm spices, topped with fudge frosting—perfect for chocolate lovers and special occasions alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream butter and beat in sugar.
- Add beaten egg yolks, vanilla, mashed potatoes, and cocoa to the creamed mixture.
- Sift together cinnamon, salt, flour, and baking powder.
- Add dry ingredients to the butter mixture, alternately with milk.
- Stir in broken nut meats.
- Beat egg whites until stiff and fold into the batter.
- Pour into a flat cake pan and bake for 50 minutes or until done.
- Cool the cake and frost with fudge frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of standard cocoa powder. If you're out of butter, margarine or coconut oil can be excellent substitutes. Ensure your mashed potatoes are smooth to avoid lumps in the cake. To save time, you can use leftover mashed potatoes from a previous meal, which adds a unique twist to the texture and flavor of this cake.
Serving Suggestions
This decadent cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For an elegant presentation, consider drizzling with chocolate sauce or serving with fresh berries, which complements the rich chocolate flavor perfectly.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a microwave for about 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Mashed Potato Cocoa Cake contains roughly 912 calories, with 15g protein, 167g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (83% of the Daily Value), calcium (73% of the Daily Value), and iron (64% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2507mg per serving (109% of the Daily Value).
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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just make sure to store it properly in an airtight container. It actually tastes better the next day as the flavors meld together. If you frost it, do so just before serving to keep the frosting fresh.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for each egg. This will keep the moisture in the cake while providing a similar binding effect. Be mindful that it may slightly alter the texture.
Is this recipe suitable for vegetarians?
Yes, this cake is suitable for vegetarians as it contains no meat or fish products. However, if you're looking for a vegan version, you can replace the eggs with flaxseed meal mixed with water and use plant-based butter and milk alternatives.
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).