PEI Potato Chocolate Cake

Directions

1. Preheat oven to 350º F (180 ºC). Prepare desired cake pan (9” x 13” or 3.5 L rectangular, or a tube pan) by lightly greasing, then dusting with flour or lining with wax paper.

2. Whisk water into well-mashed potatoes until a smooth mixture is formed.  Cool to lukewarm.

3. Beat margarine and sugar with electric mixer until combined.  Add vanilla and beat two minutes at medium speed. Add 2 eggs and beat until blended. 

4. Add remaining eggs. Beat at medium speed until blended. Sift together flour, cocoa, baking powder, baking soda, and salt, and stir to combine. At low speed, add one-third of the sifted dry ingredients, alternately with half the potato mixture, until all is blended.

5. Fold in the chocolate chips. Turn batter into prepared pan.

6. Bake in preheated oven about 30 minutes for rectangular pan or 55 minutes for tube pan, until cake springs back when pressed lightly, and begins to move away from the sides of the pan. Cool on rack.

7. Sift confectioners’ sugar over the cake or apply icing of your choice. Will store at room temperature for up to 3 days in airtight container. Freezes well.   

Nutrition per serving (1/16 of cake):
Calories 330
Carbohydrates 52 g
Sugar 33 g
Cholesterol 55 mg
Fat 4.5 g
Protein 5 g
Sodium 190 mg
Potassium 180 mg
Magnesium 45 mg
Selenium 10 mcg
Vitamin A 110 RE
Vitamin D 1 mcg

Recipe courtesy of Prince Edward Island Potatoes. For more potato recipes visit www.peipotato.org