Here’s another of those vintage recipes from my mother’s stash. It’s a cake made with potatoes as an ingredient. Nope, I’m not talking about potato cakes or potato patties. This is actually for a chocolate cake you can serve as a dessert.
I’ve added in a few clarifications on the soda and chocolate. I’ve also added some details in the notes from similar recipes, but think of yourself as a pioneer on this one. Follow your instincts.
Chocolate Potato Cake
- 2 cups sugar
- 1 cup butter
- 1 cup walnuts
- 1 cup mashed potatoes
- 1/2 cup sweet milk
- 4 eggs (beat separately)
- 2 teaspoons baking powder
- 1 teaspoon (baking) soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves (presumably ground cloves)
- 1 teaspoon nutmeg
- 2 cups chocolate (unsweetened baking cocoa)
- 2 cups flour
Dissolve the soda in just a little water. Just before adding soda, add a teaspoon of vinegar to it. This will prevent the soda from smelling in the cake. Pour in the soda and vinegar while foaming.
NOTES: These are my “best guess” on the way to make this cake since it doesn’t give us the step-by-step directions that we are used to in modern recipes.
Before starting, preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. I presume that all the dry ingredients, except the soda, get mixed together first. Then the beaten eggs, milk, and mashed potatoes are stirred into the dry ingredients. At the end, put in the foaming soda and vinegar.
Pour it into 2 cake pans. Bake at maybe 350 temperature for 25 to 30 minutes. Keep an eye on it as the temperature and time are guesstimates.