"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Potato Cake Recipe

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This recipe for Chocolate Potato Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taste of Home
Added: Wednesday, October 15, 2008


1 cup butter, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes (without added milk and butter)
1 tsp. vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1 cup milk
1 cup chopped pecans
Caramel Icing:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners sugar
1/2 tsp. vanilla extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with milk. Stir in nuts. Pour into two greased and floured 9" pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Stir in confectioners sugar and vanilla until smooth. Spread between layers and over top of cake.

Number Of Servings:
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