Description

Craving a unique, indulgent dessert that’s a proven crowd-pleaser? What if you could bake a rich chocolate cake with a secret ingredient—mashed potatoes—topped with luscious caramel icing in just 65 minutes of active time? Contest-Winning Chocolate Potato Cake, a contest winner with 6 reviews, is your answer—perfect for birthdays, holiday gatherings, or special occasions.

Ingredients

Cake

Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
Sugar (2 cups): Sweetens and tenderizes cake. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Cold mashed potatoes (1 cup, without added milk or butter): Adds moisture and tender texture. Sub: Mashed sweet potato or pumpkin puree (drain well).
Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
All-purpose flour (2 cups): Forms cake structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
Baking cocoa (1/2 cup): Provides rich chocolate flavor. Sub: Dutch-processed cocoa for deeper taste.
Baking soda (1 teaspoon): Works with milk for lift. Sub: No substitute; critical for texture.
2% milk (1 cup): Adds moisture and aids leavening. Sub: Plant-based milk or whole milk.
Chopped walnuts or pecans (1 cup): Add nutty crunch. Sub: Almonds, hazelnuts, or sunflower seeds for nut-free.

Caramel Icing

Butter (1/2 cup, cubed): Creates rich, smooth icing. Sub: Vegan butter or coconut oil.
Brown sugar (1 cup, packed): Provides caramel flavor. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
Evaporated milk (1/4 cup): Adds creaminess. Sub: Plant-based cream or whole milk (may alter texture slightly).
Confectioners’ sugar (2 cups): Thickens and sweetens icing. Sub: Reduce to 1-1/2 cups or use maple sugar.
Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Almond extract or omit.
Extra pecans (optional): Garnish for added crunch. Sub: Walnuts or omit.

These ingredients are pantry-friendly, with potatoes as a unique twist for a wholesome, indulgent dessert.

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Instructions

Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour two 9-inch round baking pans; optionally line bottoms with parchment for easy removal. Tip: Dusting with flour prevents sticking; parchment ensures clean release.
Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 cup cold mashed potatoes and 1 teaspoon vanilla. Tip: Use plain, cold mashed potatoes (no milk or butter); room-temperature eggs ensure a smooth batter.
Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 1/2 cup cocoa, and 1 teaspoon baking soda. Tip: Sift cocoa if clumpy for a smoother batter.
Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup milk (start and end with dry, about three additions of dry and two of milk), beating well after each addition. Stir in 1 cup chopped walnuts or pecans. Tip: Don’t overmix to keep cake tender; fold nuts gently to distribute evenly.
Bake: Divide batter evenly between the two prepared pans; smooth tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Tap pans to remove air bubbles; check at 25 minutes to avoid overbaking.
Make caramel icing: In a saucepan over low heat, cook 1/2 cup cubed butter and 1 cup brown sugar, stirring until butter is melted and mixture is smooth. Stir in 1/4 cup evaporated milk; bring to a boil, stirring constantly. Remove from heat; cool to room temperature (about 30 minutes). Stir in 2 cups confectioners’ sugar and 1/2 teaspoon vanilla until smooth. Tip: Stir constantly during boiling to prevent burning; adjust sugar for desired thickness.
Assemble and serve: Place one cake layer on a plate; spread with a thin layer of icing. Top with the second layer and spread remaining icing over the top and sides. Sprinkle with extra pecans if desired. Cut into 12 slices. Tip: Use a spatula for smooth icing; chill briefly if icing is too soft to spread.