Idaho Potato Cake: A Delightful Twist on Classic Desserts

Potatoes in a cake? You read that right! The Idaho Potato Cake is a surprisingly delicious and moist dessert that incorporates mashed potatoes into the mix. This unique twist on traditional cake recipes originated from the heart of Idaho, a state renowned for its high-quality potatoes. The Idaho Potato Cake has gained popularity for its rich, velvety texture and a subtle earthy flavor that sets it apart from your typical sweet treats.

In this cookbook entry, we’ll take you through the steps of creating this extraordinary dessert, complete with detailed instructions, ingredient insights, and expert tips to ensure your Idaho Potato Cake turns out perfect every time. Discover the fascinating history behind this cake, explore potential variations, and learn how to store and utilize leftovers. Let’s dive into the world of Idaho Potato Cake!

Idaho Potato Cake Recipe

Servings: 12-16

Prep Time: 20 minutes

Cooking Time: 40-45 minutes

Ingredients:

• 1 cup (240g) butter, or margarine, softened
• 2 cups (400g) sugar
• 2 eggs
• 1 cup (240g) cold mashed potatoes
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• ¼ cup (25g) baking cocoa
• 1 teaspoon baking soda
• 1 cup (240ml) milk
• 1 cup (120g) chopped nuts

How to Make Idaho Chocolate Potato Cake

Directions:

1. In a mixing bowl, cream the softened butter and sugar until they are fluffy and well combined.
2. Add the eggs, one at a time, beating well after each addition.
3. Blend in the cold mashed potatoes and vanilla extract, incorporating them thoroughly into the mixture.
4. In a separate bowl, combine the all-purpose flour, baking cocoa, and baking soda.
5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. This ensures even mixing. Blend well after each addition.
6. Stir in the chopped nuts, distributing them evenly throughout the batter.
7. Preheat your oven to 350°F (175°C). Grease a 13-inch x 9-inch x 2-inch baking pan.
8. Pour the prepared batter into the greased pan, spreading it out evenly.
9. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. This step may vary depending on your oven, so keep an eye on it to avoid overcooking.
10. Once done, remove the cake from the oven and let it cool on a wire rack.

Expert Tips:

• Be sure to use cold mashed potatoes in the recipe as this helps maintain the cake’s moist and tender texture.
• Adjust the amount of sugar according to your preference for sweetness. You can use less sugar for a slightly less sweet cake.
• For added richness, you can top the cooled cake with a layer of chocolate ganache or a dusting of powdered sugar.

Storage and Leftovers:

Store any leftover Idaho Potato Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. You can also freeze slices of the cake for up to three months. To thaw, simply leave it at room temperature for a few hours.

FAQs for Idaho Chocolate Potato Cake:

Q1: Can I use instant mashed potatoes in this recipe?

A1: While it’s best to use real mashed potatoes for the authentic texture and flavor, you can experiment with instant mashed potatoes in a pinch. However, the result may not be as rich and moist.

Q2: Can I omit the nuts if I have allergies?

A2: Absolutely! You can omit the nuts without compromising the overall structure of the cake. It will still turn out wonderfully.

Q3: Can I use sweet potatoes instead of Idaho potatoes?

A3: Yes, you can substitute sweet potatoes if you prefer. This will add a unique sweetness and a different flavor profile to the cake.

Alternate Names:

• Potato Chocolate Cake
• Spud Cake
• Idahoan Delight Cake