Best 13 Chocolate Spice Cake With Potato Recipes

POTATO CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CONTEST-WINNING CHOCOLATE POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. 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 the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

CHOCOLATE POTATO SPICE CAKE

Steps:

• Preheat oven to 350 Deg.
• In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa.
• Add eggs and milk.
• Mix together flour, BP,spices and add to other ingredients.
• Pour into a greased 13 X 9 inch pan.
• Bake at 350 deg. for 1 hour.
• When cooled, top with your choice of frosting.

CHOCOLATE SPICE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a bundt pan.
• Cream butter and sugar.
• Add egg yolks one at a time til blended.
• Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
• Sift flour, baking powder, cinnamon, cloves and nutmeg together.
• Ad flour mixture to rest of batter alternating with milk.
• Fold in pecans.
• Beat egg whites and carefully fold them in.
• Bake 45-50 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes in pan then turn out to cool completely.

POTATO CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.

CHOCOLATE SPICE CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.

CHOCOLATE SPICE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

CHOCOLATE SPICE CAKE WITH POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
• Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
• Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

CHOCOLATE SPICE CAKE WITH POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
• Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
• Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

MASHED POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Greas and flour a 9x13 inch pan; set aside.
• Cream sugar, and butter in a large bowl with electric mixer until fluffy.
• Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth.
• Stir in flour, milk and baking powder.
• Beat egg whites in a small bowl woth mixer until stiff.
• Fold egg whites into batter.
• Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Dust with confectioner's sugar.

MOIST POTATO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

SWEET AND SPICY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
• Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
• In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
• Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
• Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

CHOCOLATE DECADENCE SPICE CAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.
• In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.
• Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.
• Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.
• Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.