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Potato Chocolate Cake

Use leftover Best Choice Mashed Potatoes for this easy to make scratch cake. See if your family can even guess what secret ingredient makes this moist and flavorful cake so tasty.

1 cup prepared Best Choice® Instant Original Flavor Mashed Potatoes
2 cups sifted Best Choice® Flour
1 tsp Best Choice® Baking Soda
1 tsp Best Choice® Salt
1 cup Best Choice® Margarine
2 cups Best Choice® Sugar
4 Best Choice® Eggs
3 squares Best Choice® Unsweetened Chocolate (melted)
1 tsp Best Choice® Vanilla Extract
3/4 cup Best Choice® Buttermilk

Preheat oven to 375°F. In a large bowl, cream together margarine and sugar.
Add eggs one at a time; beat thoroughly after each addition. Stir in melted
chocolate, vanilla and cold mashed potatoes. Mix well and set aside. In a separate
bowl, combine sifted flour, baking soda and salt. Add sifted dry mix to the batter
alternately with the buttermilk. Blend well with each addition. Pour batter into greased and floured baking pans. If using two 9-inch pans, then bake for 20 minutes. If using one 13 x 9 x 2-inch pan then bake for 45 minutes. If using one 9-inch tube pan, then bake for one hour.


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