Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Chocolate Potato Cake https://www.metro.ca/userfiles/image/recipes/gateau-pommes-terre-chocolat-5708.jpg PT30M PT1H00M PT1H30M
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.
12
4 1 4 4
3/4 cup (190 mL) butter 2 cups (500 mL) sugar 4 egg, separated 2 cups (500 mL) all-purpose flour 3/4 cup (190 mL) cocoa powder 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) cinnamon 1 tsp. (5 mL) nutmeg 1/4 tsp. (1 mL) Salt 1 cup (250 mL) pecans 1 cup (250 mL) mashed potatoes 1/2 cup (125 mL) milk
Chocolate Potato Cake

Chocolate Potato Cake

Rate this recipe
1 Vote
12
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    butter
  • 2 cups
    (500 mL)
    sugar
  • 4
    egg, separated
  • 2 cups
    (500 mL)
    all-purpose flour
  • 3/4 cup
    (190 mL)
    cocoa powder
  • 2 tsp.
    (10 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1 tsp.
    (5 mL)
    nutmeg
  • 1/4 tsp.
    (1 mL)
    Salt
  • 1 cup
    (250 mL)
    pecans
  • 1 cup
    (250 mL)
    mashed potatoes
  • 1/2 cup
    (125 mL)
    milk
Imprimer ma sélection

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.

Source : pommedeterreQuebec.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.