Potatoes in a cake? They make it super-fudgy and
moister than you'd ever imagine!
1 medium-size Wisconsin baking potato, peeled and cut into 1 &
1/2-inch pieces (about 6 ounces)
Vegetable cooking spray
1 cup plus 1 tablespoon sifted cake flour, divided
3/4 cup boiling water
1/2 cup firmly packed dark brown sugar
1/2 cup light-colored corn syrup
1/4 cup vegetable shortening
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon powdered sugar
Coat a 6-cup Bunt pan with cooking spray;
dust with 1 tablespoon flour, and set aside.
Place potato in a saucepan, cover with water and bring to a boil.
Reduce heat and simmer, uncovered, 15 minutes or until potato is very
tender; drain. Press potato through a sieve into a bowl. Spoon 1/2 cup
potato into a bowl; discard remaining potato.
Add 3/4 cup boiling water to potato, stirring until smooth; set aside.
Combine brown sugar, corn syrup, and shortening in a large bowl; beat at
medium speed of an electric mixer for 5 minutes, Add egg; beat well.
Sift together remaining 1 cup flour, cocoa, and next 3 ingredients; set
With mixer at low speed, add to creamed mixture alternately with potato
mixture, beginning and ending with flour mixture.
Pour batter into prepared pan, Bake at 325 degrees for 40 minutes or
until cake springs back when touched lightly in center.
Cool 10 minutes; remove from pan, and cool completely on a wire rack.
Sprinkle with powdered sugar. Cut with a serrated knife.
Wisconsin Potato Growers