0 Ratings
- 14 - 16 Servings +
1 cup mashed, PEI potatoes
1 cup warm water
2.666 cup unsalted butter, softened
2 cup firmly packed brown sugar
1 tsp vanilla extract
4 large eggs
0.75 cup cocoa powder + 2 tbsp for dusting
2 cup all-purpose flour
2.25 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.75 semi-sweet chocolate chips
2 cup of your favourite icing
Large flake sea salt, such as Maldon, for sprinkling
Preheat oven to 350 °F. Lightly grease a 9 x 13-inch baking pan and dust with 2 tbsp cocoa powder. Discard any excess cocoa powder. Set aside.
In a large bowl whisk together mashed potatoes and water until incorporated.
In another large bowl with an electric mixer cream together butter, brown sugar and vanilla until light and fluffy, 4 – 5 minutes. Add 2 eggs at a time and mix in, scraping down the side of the bowl if needed.
In a medium bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.
With the mixer on low, alternate adding the dry ingredients with the potato mixture into the creamed butter until incorporated. Fold in chocolate chips.
Gently pour batter into the prepared pan, spread out batter evenly. Bake for 30 minutes, or until cake springs back when pressed lightly and begins to move away from the sides of the pan.
Cool in the pan on a rack. Once cake has cooled, spread over your favourite icing and a sprinkle of sea salt, if desired.
Store at room temperature for up to 3 days in an airtight container. This cake also freezes well, for up to 1 month.
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