Let's bake the legendary 1912 Chocolate Potato Cake!
The 1912 written original recipe is listed below.
CAKE
- 1/2 cup salted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup riced/mashed russet potato
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon each of: cinnamon, cloves, nutmeg
- 1/2 cup GRATED semi-sweet chocolate (2oz, or half a baking-chocolate bar)
- 1/2 cup chopped nuts (I recommend walnuts)
FROSTING
- 2 tablespoons salted butter
- 1 cup sugar
- 1/4 cup whole milk
- 2 oz semi sweet chocolate
- 1/2 teaspoon vanilla extract
Instructions | CAKE:
- Set diced potato to a boil until tender. I do not peel the potato.
- Cream together butter & sugar until fluffy and pale.
- Slowly incorporate the eggs, which have been beaten.
- Rice or mash potato in a separate bowl, then stir and cool with milk.
- Incorporate the potato & milk, mixing well.
- Combine flour, leavening & spices in a separate bowl.
- Gently incorporate the flour mixture, grated chocolate & nuts.
- Add batter to a buttered and floured 8x8 inch cake tin.
- Bake at 350 fahrenheit for 45-55 minutes.
* Check at 40 minutes with a toothpick.
* When inserted into centre then pulls away clean - the cake is done.
Instructions | FROSTING:
- Add all ingredients; save for vanilla, to a saucepan.
- Set to a LOW boil for 15 minutes, stirring occasionally at first. Remove from heat.
- Add vanilla, and beat to desired consistency.
- Apply frosting to the cooled cake.
*Beating more will lead to a spreadable frosting - less so will lead to a thick, pourable glaze which will set wonderfully once cool.
* Briefly chilling the boiled frosting will help to thicken, just stir before application.
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