Thursday, March 31, 2011

Secret Ingredient to a Moist Cake

It's potatoes! I know, I know, it sound ludicrous but I saw this article online the other day and just had to try it out. Guess what? It works! Potatoes have such a mild flavor that you can't even tell they're in there and the texture of the cake comes out moist, soft and scarfable.

Potato Chocolate Cake 1 cup hot mashed potatoes, not seasoned

1 cup lukewarm water

2/3 cup soft margarine

2 cups white sugar

1 tsp vanilla

4 eggs

2 cups sifted all-purpose flour

3/4 cup cocoa

2 1/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp) salt

3/4 cup semisweet chocolate chips

Icing sugar or icing

Preheat oven to 180 C (350 F). Prepare desired cake pan (3.5 l/9 by 13 inches rectangular or a tube pan) by lightly greasing, then dusting with flour or lining with wax paper.

Whisk water into well-mashed potatoes until a smooth mixture is formed. Let cool to lukewarm.

In a large bowl, beat margarine and sugar with electric mixer until combined. Add vanilla and beat for 2 minutes at medium speed. Add 2 of the eggs and beat until blended. Add remaining eggs. Beat at medium speed until blended.

In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt and stir to combine. At low speed, add one-third of the sifted dry ingredients alternately with half the potato mixture to egg mixture until all is blended. Fold in chocolate chips.

Turn batter into prepared pan. Bake in preheated oven for about 30 minutes for rectangular pan or 55 minutes for tube pan until cake springs back when pressed lightly and begins to pull away from the sides of the pan.

Let cool on rack. Sift icing sugar over cake or frost with icing of your choice.

Will store at room temperature for up to 3 days in airtight container. Freezes well.

Makes 12 to 16 servings.

Nutritional information per 1/16 cake (values have been rounded to nearest whole number): 330 calories; 4 g fat; 5 g protein; 52 g carbohydrates; 190 mg sodium.

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