Fudge Mocha Idaho® Potato Cake

by Jessica on February 24, 2011

Fudge Mocha Idaho® Potato Cake

A new month and a new challenge! It’s the second edition of the Idaho® Potato “Recipe of the Month” Photo Contest and this time, it’s gooey, fudgy, chocolaty cake! Adding in potato flakes is a little out of the ordinary, but it makes for an intensely moist cake that will keep for days. This is a great little dessert that’s perfect for meetings, pot-lucks, showers, bake sales, or when you’re short on time but want a decadent sweet after dinner! Just look at that fudgy bottom layer…

This recipe was created by Diane Neibling of Overland Park, KS and received an Honorable Mention in the IPC’s 2010 Watching Waistlines and Wallets Recipe Contest.

Fudge Mocha Idaho® Potato Cake 2

Fudge Mocha Idaho® Potato Cake
Source: Diane Neibling of Overland Park, KS

Yield: 9 servings

1 c strong coffee or 2 tsp instant coffee granules & 1 c water
1/2 c semisweet chocolate chips
1 lg egg
3/4 c sugar
1/3 c unsweetened applesauce
1 tsp vanilla extract
1/2 c all-purpose flour
1/2 c instant Idaho® potato flakes
1/2 tsp baking soda
1/4 tsp salt
1 c fat-free whipped topping

Preheat oven to 350 degrees F. Spray an 8-inch by 8-inch nonstick baking pan with cooking spray. Combine coffee and chocolate chips in a large microwave-safe bowl, cover and cook on high for 1 minute, stir, microwave an additional 15-30 seconds or until chocolate is melted. Place in refrigerator 10 minutes to cool slightly. Remove coffee mixture from refrigerator.

Using an electric mixer on low speed, beat the egg into the mixture. Beat in the sugar until well blended. Add applesauce and vanilla, and beat until just blended. Gradually add the remaining ingredients and beat until just blended. Pour batter into prepared pan. Bake 33-35 minutes or until wooden pick inserted comes out clean. Cool 10 minutes before inverting onto a cooling rack. Cool completely. Serve with whipped topping (about 2 tablespoons per slice).


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{ 7 comments… read them below or add one }

1 yummychunklet February 24, 2011 at 11:35 am

Though brownies aren’t really my typical treat, this looks pretty tantalizing!


2 Eliana February 25, 2011 at 10:16 am

I would have never thought of using potatoes in cake but what a delicious idea. This looks amazing!


3 Jacque February 25, 2011 at 12:48 pm

This looks like a recipe you’d make just so you can tell everyone it’s got potato in it afterwards, lol.

It looks fantastic!


4 Elaine February 26, 2011 at 10:34 am

That looks so fudgy delicious! I bet it is fun telling people what the secret ingredient is. It just looks so moist and I love the fudge bottom layer.


5 Paula {Salad in a Jar} February 27, 2011 at 1:02 pm

I don’t see any oil or butter in the recipe so I’m guessing the applesauce is a sort of substitute. I’m afraid that Blue Bell would make it’s way to the top of this yummy-looking dessert at my house and any calorie saving would be null and void. 🙂


6 Weekend Cowgirl February 28, 2011 at 9:58 am

This looks so good! Are you sure I will not be able to taste the potatoes?! Go to my blog today and I left you a little surprise!


7 Spike March 1, 2011 at 3:16 pm

potatoes? couldn’t be. that’s pretty cool


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