Zutaten für Dora Beavers Pecan Chocolate Potato Cake
- Flour
- Cocoa
- Baking Powder
- Salt
- Cinnamon
- Shortening
- Sugar
- 3 large eggs
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1 teaspoon vanilla extract
- 1 cup milk
- Pecans
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Zubereitung von Dora Beavers Pecan Chocolate Potato Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
- In a separate bowl, cream together the Crisco shortening and sugar until light and fluffy. This step is easier with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed potatoes and chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting into bars.
- Top with whipped cream and serve with ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
205g
Fat
44g
Carbs
28g
