Ingredients1 h 30 m servings 475 cals
- 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.
- 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.
Per Serving: 475 calories; 25 g fat; 59.2 g carbohydrates; 6.5 g protein; 104 mg cholesterol; 234 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 Holiday...