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Nutrient Analysis Per Serving
| Calories | 330 |
| Carbohydrates | 52 g |
| Sugar | 33 g |
| Cholesterol | 55 mg |
| Fat | 4.5 g |
| Protein | 5 g |
| Sodium | 190 mg |
| Potassium | 180 mg |
| Magnesium | 45 mg |
| Selenium | 10 mcg |
| Vitamin A | 110 RE |
| Vitamin D | 1 mcg |
Preparation time: 20 minutes Cooking time: 30-55 minutes, according to cake pan chosen.
| 1 cup | hot mashed PEI potatoes, not seasoned | 250 ml |
| 1 cup | water, lukewarm | 250 ml |
| 2/3 cup | soft margarine or butter | 150 ml |
| 2 cups | white sugar | 500 ml |
| 1 tsp | vanilla | 5 ml |
| 4 | eggs | 4 |
| 2 cups | sifted all-purpose flour | 500 ml |
| 3/4 cup | cocoa | 175 ml |
| 2 1/4 tsp | baking powder | 11 ml |
| 1/2 tsp | baking soda | 2 ml |
| 1/8 tsp | salt | 0.5 ml |
| 3/4 cup | semisweet chocolate chips | 175 ml |
Preheat oven to 350°F (180°C). Prepare desired cake pan (9 x 13 or 3.5 L 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. Cool to lukewarm. Beat margarine and sugar with electric mixer until combined. Add vanilla and beat two minutes at medium speed. Add 2 eggs and beat until blended. Add remaining eggs. Beat at medium speed until blended. 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, until all is blended. Fold in the chocolate chips. Turn batter into prepared pan. Bake in preheated over about 30 minutes for rectangular pan or 55 minutes for the tube pan, until cake springs back when pressed lightly, and begins to move away from the sides of the pan. Cool on rack. Sift confectioners' sugar over the cake or apply icing of your choice. Will store at room temperature for up to 3 days in airtight container. Freezes well. Yield: 12 to 16 servings.
This potato recipe is brought to you courtesy of: PEI Potato Board
