Mashed potatoes give this chocolate spice cake a wonderful texture.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 10 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.

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  • Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.

  • Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

Nutrition Facts

475 calories; protein 6.5g; carbohydrates 59.2g; fat 25g; cholesterol 104.3mg; sodium 233.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/12/2018
I am 58 years old my Grandmother made this every Thanksgiving and Christmas. She also used Walnuts and Raisins. Now I'm looking forward to making this in the next few days and then the Holidays! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/11/2018
I am 58 years old my Grandmother made this every Thanksgiving and Christmas. She also used Walnuts and Raisins. Now I'm looking forward to making this in the next few days and then the Holidays! Read More
Rating: 5 stars
12/31/2014
I could hug you! I lost the card with my grandmother's potato cake recipe and was heartbroken especially because my best friend asked me to make it for her birthday. This is exactly the recipe I remember - the only difference is that she used walnuts and raisins too. Bless you for posting it. For anyone wondering what it tastes like - it's dense and moist without being heavy or greasy. You wouldn't think of it as a chocolate cake unless you saw the recipe. In my family the recipe goes back to at least 1890. It may be older than that. Grammy always made this at Christmas time and frosted it with seven minute boiled frosting and silver dragees so it looked like drifted snow. Made a day or two ahead and covered well it won't dry out or lose flavor. Read More
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