Serves: 12
Total Calories: 305

2 cups flour
2 cups sugar
1 cup potato unseasoned mashed, room temperature
3/4 cup milk
4 ounces semi-sweet baking chocolate melted and cooled
3 eggs
1/3 cup butter or margarine, softened
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Chocolate Frosting (see below)
nuts Chopped (optional)

Preheat oven to 350°. Grease and lightly flour a 13 x 9 x 2-inch baking pan.

In a large mixer bowl at low speed, beat flour, sugar, mashed potatoes, milk, chocolate, eggs, butter, baking soda, salt, vanilla and baking powder for 30 seconds, scraping sides frequently. Increase speed to high and beat for 3 minutes, scraping bowl occasionally. Pour into pan.

Bake for 40 to 45 minutes or until top springs back when lightly pressed and a wooden pick inserted in center comes out clean. Cool on a wire rack for 10 minutes. If desired, invert cake onto a wire rack. Cool completely.

Top with Chocolate Frosting and nuts.

High Altitude Adjustments: At 6,000 feet, increase oven temperature to 375°. Use 2 1/4 cups all-purpose flour and 1/2 teaspoon baking soda. Bake for 35 to 40 minutes.

Nutritional Facts:

Serves: 12
Total Calories: 305
Calories from Fat: 87

More Recipes from the Potato Lover's Cookbook Cookbook:
Old-Fashioned Chocolate Cake