The surprise ingredient in this chocolate cake—mashed potatoes—keeps it exceptionally moist.
- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1/2 cup cold, plain, mashed potatoes
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch nutmeg
- Pinch salt
- 1/2 cup buttermilk
- Confectioners' sugar for dusting cake
Preheat oven to 350 degrees F.
Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.
Whisk together sugar, oil and eggs in a large mixing bowl. Whisk in potatoes and set aside. Stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt in another bowl. Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients and stirring with a spoon or rubber spatula.
Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30 to 35 minutes. Let cool on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners’ sugar over top.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
222 calories; 11g total fat; 1g total saturated fat; 36mg cholesterol; 107mg sodium; 30g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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