Chocolate Potato Cake
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | pommedeterreQuebec.com |
Recipe ingredients
- 3/4 cup (180 mL) butter*
- 2 cups (500 mL) sugar*
- 4 Irresistibles eggs*, separated
- 2 cups (500 mL) all-purpose flour*
- 3/4 cup (180 mL) cocoa powder*
- 2 tsp. (10 mL) baking powder*
- 1/2 tsp. (2.5 mL) Irresistibles cinnamon*
- 1 tsp. (5 mL) Irresistibles nutmeg*
- 1/4 tsp. (1 mL) salt
- 1 cup (250 mL) Irresistibles pecans*
- 1 cup (250 mL) mashed potatoes
- 1/2 cup (125 mL) milk
Preparation
Preheat oven to 350°F (180°C).
Grease and flour a 10-in. (25-cm) tube pan.
Cream butter and sugar. Beat in egg yolks. Sift flour, cocoa, baking powder, cinnamon, nutmeg and salt together. Dust pecans with a bit of flour mixture.
Stir mashed potatoes into creamed mixture.
Add dry ingredients, alternating with milk, then stir in pecans.
Beat egg whites into soft peaks. Using a spatula, gently fold into batter.
Spoon the batter into the tube pan.
Bake for 1 hour or until a toothpick inserted in the centre comes out clean.
When cool, ice if desired.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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