As I being my prep for Jelly July: The Challenge, I looked through a new-to-me Jell-O cookbook and found nothing that really grabbed me…and then realized that maybe, just maybe, for my June dessert, I should Not Make Gelatin. Since, you know, I’m going to be fully immersed in it pretty soon. (Metaphorically speaking.)

So I rifled through the recipes I set aside for a rainy day and found this ol’ chestnut: Chocolate Potato Cake. I’ve even mentioned this in a previous post. My parents really enjoy chocolate cake, and I did want an excuse to buy a proper Bundt cake pan (not necessary, but it adds to the retro charm), so here we are.

Why the Potatoes?

Going by the Fort Walla Walla Museum blog, these cakes were a response to flour and butter shortages in the early 20th century. However, the cake still contains plenty of flour, and a whole cup of butter went into mine. I guess saving a cup of flour is better than nothing.

I cobbled together a recipe based on a few I found online. In order to save some effort, instead of mashing potatoes by hand, I just used potato flakes. I also used cocoa powder instead of grated chocolate, and didn’t bother with the museum’s extra step of separating the eggs in order to whip and fold in the egg whites. (I have to make enough meringues as it is…)

Before and after of some pretty normal looking chocolate cake

The Verdict

The social media account that I was originally linked to expressed shock and amazement that the cake was, indeed, pretty good. The museum was also happy with their attempt. So I wasn’t surprised that my attempt also resulted in a nice, moist, chocolate cake. I really don’t know what else to say. My two taste-testers had similar generically positive comments. 

So Kelp, you would recommend this recipe? No, actually. I would say that if you’re short on flour, then this cake proves you can use potato flakes in a pinch. But otherwise, you might as well just make a normal chocolate cake recipe.

Recipe

1 cup butter, at room temperature
2 cups sugar
2 eggs, at room temperature
1½ tsp vanilla extract
2 cups flour
1 cup mashed potato*
½ cup cocoa powder
1 tsp baking soda
1 cup whole milk

*If using potato flakes, the amount listed for 2 servings should yield about a cup. I prepared the flakes as directed but using only water (instead of a combination of milk and water), and omitted the salt and butter. If mashing potatoes by hand, do not add any additional ingredients. I would recommend using a food mill to ensure no lumps and a smooth texture.

1. In a large mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
2. Add one egg and mix until fully incorporated. Then, mix in the remaining egg and the vanilla extract.
3. Add mashed potato and, you guessed it, mix until fully incorporated.
4. Sift flour, cocoa powder, and baking soda into a separate bowl. Alternate adding the dry ingredients and milk into the batter until fully mixed.
5. Preheat the oven to 350F and grease/line your cake pan(s). If using two round cake pans, bake for 25~30 minutes. If using a Bundt pan, it’ll be closer to 40 minutes. Use toothpick test to judge doneness.
6. Let cake cool before removing from pan. Garnish as desired.