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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I love to enter my recipes at potato contests in our area. This moist, coffee-flavored cake calls for only one potato, but it still won first place! Ingredients:
1 medium potato, peeled and cubed |
1 tablespoon instant coffee granules |
1/2 cup butter, softened |
2 cups packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
frosting: |
2 cups confectioners' sugar |
2 tablespoons butter, melted |
1 tablespoon baking cocoa |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts |
Directions:
1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. In a large bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts. Yield: 12 servings.
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