Ingredients for Idaho Potato Cake
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Idaho Potato Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Idaho Potato Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, mash 1 ½ cups cooked and cooled russet potatoes until smooth.
- Add the mashed potatoes and 1 teaspoon vanilla extract to the butter-sugar mixture; blend until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in 1 cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
137g
Fat
56g
Carbs
19g
