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Chocolate Potato Cake Recipe
|Cake flour||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Hot riced potatoes||1 Cup (16 tbs), freshly cooked|
|Sour cream||1⁄2 Pint (1 Cup)|
|Chopped almonds/Pecans||1⁄2 Cup (8 tbs)|
|Sweet baking chocolate||4 Ounce, grated (1 Package)|
Serving size: Complete recipe
Calories 4382 Calories from Fat 1974
% Daily Value*
Total Fat 224 g345.3%
Saturated Fat 111.3 g556.6%
Trans Fat 0 g
Cholesterol 1132 mg
Sodium 3041.7 mg126.7%
Total Carbohydrates 564 g187.9%
Dietary Fiber 63.2 g252.8%
Sugars 213.5 g
Protein 100 g199.1%
Vitamin A 84.6% Vitamin C 151.3%
Calcium 79.2% Iron 145.2%
*Based on a 2000 Calorie diet
Cream butter and 1/2 cup of the sugar together until mixture is light and creamy.
Beat egg yolks until thick and add to creamed mixture.
Add vanilla and stir until well mixed.
Rice potatoes while hot.
Measure very lightly, do not pack into measuring cup.
Combine potatoes and cream and beat until light, and then add to creamed butter mixture.
Add the sifted dry ingredients in 3 portions and mix after each addition.
Stir in the nuts and chocolate.
Beat egg whites until frothy, not dry.
Gradually add remaining sugar, beating until mixture will stand in soft peaks.
Fold quickly and thoroughly into batter.
Pour into a 9-inch tube pan that has bottom lined with thin, plain paper.
Do not grease.
Bake at 350° F.
(moderate oven) for 50 minutes or until cake tests done.
Set on a rack to cool before removing from pan.