Best 6 Contest Winning Chocolate Potato Cake Recipes

POTATO CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE POTATO CAKE WITH MOCHA FROSTING

Steps:

• Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.

CONTEST-WINNING SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; mash. Cool slightly. Stir in the egg whites, syrup and vanilla., Transfer to an 8-in. square baking dish coated with cooking spray. Combine the pecans, brown sugar, butter and cinnamon; sprinkle over the top. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with apricots and cherries. Bake 5-7 minutes longer or until a thermometer reads 160° and the fruits are heated through.

CONTEST-WINNING MOIST CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

MOIST POTATO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

CONTEST WINNER - TWICE-BAKED POTATO CASSEROLE

Steps:

• Boil potatoes until cooked.
• While potatoes are boiling, fry bacon.
• Chop fried bacon.
• Drain potatoes and place in a large mixing bowl.
• Add all other ingredients.
• Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy).
• Put whipped potato mixture into a 1 1/2 quart baking dish.
• Cover and bake at 350 degrees for 35-40 minutes.