P.E.I. Potato Chocolate Cake
Potatoes can be used many ways, Norm Fotheringham serves them
up for desert.
- 2 1/4 cups brown sugar
- 1/2 cup butter
- 1/2 cup mashed potatoes
- 3 squares unsweetened chocolate
- 3 eggs
- 2 3/4 cups sifted cake flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1/2 cup sour cream or milk
- 1 cup potato water
Grease & flour 9" angel food or 13x9" cake pan.
Cream butter and sugar till light and fluffy then beat in mashed
potatoes and add eggs one at a time beating well after each is
added. The three squares of unsweetened chocolate should be melted and added to creamed butter and sugar.
Sift the cake flour, adding baking soda and salt. Then sift the
mixture a second time.
Add dry ingredients to the creamed mixture, alternating with
the sour cream or milk. Once that is complete add the vanilla
and stir in the potato water.
Pour the batter into the prepared pan, and bake in a 350 degree
oven for 55 to 60 minutes.
Allow the cake to cool for 15 minutes before removing it from
Fotheringham can see the potato fields being harvested from his
home in Harrington.
He uses them as the main course, and for desert. Norm guarantees
this cake is so moist you don't need to put icing on it.