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CBC Television | July 22, 2005
Click to watch RealVideo file Watch (runs 6:35)

P.E.I. Potato Chocolate Cake

Potatoes can be used many ways, Norm Fotheringham serves them up for desert.

Potato Chocolate CakeIngredients:

  • 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 the pan.



Norm Fotheringham and Kevin GallantNorm 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.

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