Quality Potatoes from the Keenan Family Farm to Your Table

Potatoes : Recipes

PEI Potato Chocolate Cake

Nutritional Information

Nutrient Analysis Per Serving

Carbohydrates52 g
Sugar33 g
Cholesterol55 mg
Fat4.5 g
Protein5 g
Sodium190 mg
Potassium180 mg
Magnesium45 mg
Selenium10 mcg
Vitamin A110 RE
Vitamin D1 mcg

Preparation time: 20 minutes Cooking time: 30-55 minutes, according to cake pan chosen.


1 cuphot mashed PEI potatoes, not seasoned250 ml
1 cupwater, lukewarm250 ml
2/3 cupsoft margarine or butter150 ml
2 cupswhite sugar500 ml
1 tspvanilla5 ml
2 cupssifted all-purpose flour500 ml
3/4 cupcocoa175 ml
2 1/4 tspbaking powder11 ml
1/2 tspbaking soda2 ml
1/8 tspsalt0.5 ml
3/4 cupsemisweet chocolate chips175 ml

Try it with these Keenan Potato Products!


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