Best 3 Idahoan Potato Chocolate Cake Pops Recipes

Indulge your sweet cravings with the delightful Idahoan Potato Chocolate Cake Pops, a unique and delectable treat that combines the comforting flavors of chocolate and potatoes. These cake pops offer a delightful textural contrast, with a moist and fluffy potato cake center enveloped in a rich and decadent chocolate coating. Perfect for any occasion, these cake pops are sure to impress your friends and family with their unique flavor and elegant appearance. This article provides detailed recipes for both the potato cake base and the chocolate coating, guiding you through the process of creating these delightful treats from scratch. Get ready to embark on a culinary adventure and discover the harmonious blend of chocolate and potatoes in these irresistible cake pops.

Let's cook with our recipes!

IDAHO POTATO CAKE

Idaho Potato Cake image

Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! -LaRene Reed, Idaho Falls, Idaho

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
1 cup cold mashed potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup 2% milk
1 cup chopped nuts

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 337 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

IDAHO POTATO CAKE

Idaho Potato Cake image

Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
Cocoa powder, for dusting pan
1 large baking potato (about 10 ounces)
1 3/4 cups cake flour (not self-rising)
1 teaspoon coarse salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, melted and slightly cooled
1/2 cup sour cream
Whipped cream, for serving (optional)

Steps:

Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.

IDAHOAN POTATO CHOCOLATE CAKE POPS

Idahoan Potato Chocolate Cake Pops image

Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!

Provided by Idahoan

Categories Idahoan®

Yield 25

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 cups sugar
1 cup Idahoan® Original potato flakes
4 teaspoons baking powder
½ teaspoon salt
1 (3.5 ounce) package instant chocolate pudding mix
3 tablespoons cocoa
1 cup butter, softened
¾ cup water
4 eggs, slightly beaten

Steps:

Preheat oven to 350 degrees.
Using a stand mixer, blend all dry ingredients together. Add the butter, water and eggs to the dry mixture and blend.
To make Cake Pops: You will need a cake pop pan (can be found at Bed Bath and Beyond or Amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
Spray pan release on the cake pop pan. Add cake batter to the fill line of each hole.
Secure the top of the cake pop pan. Bake for 15 minutes.
Remove from oven and let cool 10-15 minutes. Remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. Set cake pops aside.
To make candy coating: Melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. Add a tablespoon of vegetable oil if coating is too thick after microwaving.
Prepare bowls with toppings. Dip the end of each stick in chocolate coating and press into one end of a cake pop.
When all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
When pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
Decorate with desired sprinkles and chocolate drizzles.
Set each pop into the floral block to let set.

Tips:

Use fresh, high-quality potatoes for the best results. Russet potatoes are a good choice.
Be sure to cook the potatoes until they are very soft. This will make them easier to mash and will help the cake pops hold together.
Use a potato ricer to get the smoothest mashed potatoes. This will help to prevent the cake pops from being lumpy.
Add the chocolate chips, cocoa powder, and sugar to the mashed potatoes while they are still hot. This will help the ingredients to melt and blend together.
Chill the cake pop mixture for at least 30 minutes before shaping it into balls. This will help the mixture to firm up and make it easier to work with.
When shaping the cake pops, use a small cookie scoop to ensure that they are all the same size. This will help them to cook evenly.
Coat the cake pops in melted chocolate and then roll them in sprinkles or other toppings. This will give them a festive and fun look.

Conclusion:

Idahoan potato chocolate cake pops are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a fun and festive dessert, give these cake pops a try!