Recipes & Tips:
Chocolate Spud Bundt Cake
Prep Time 14 Minutes| Cooking Time 40 Minutes
Makes 10 Servings
2 EarthFresh Yellow Potatoes: Best for Mashing
1 ½ cup white flour
½ cup brown sugar
½ cup white sugar
2 tsp cinnamon
1 tsp baking powder
¼ tsp salt
½ cup canola oil
½ cup sour cream
1 Tbsp vanilla
2 eggs, lightly beaten
½ cup skim milk
¾ cup semi-sweet chocolate chips
½ cup shredded sweetened coconut
Preheat oven to 350°F.
Wash, dry and chop the potatoes. In a large pot, add the potatoes to cold salted water and bring to a boil. Reduce heat and cook potatoes until fork tender (roughly 7 to 10 minutes). Remove and strain the potatoes. Using a fork, mash the potatoes. Set aside.
In a large bowl, mix together the flour, white and brown sugar, cinnamon, baking powder and salt. Stir in the mashed potatoes, canola oil, sour cream, vanilla and eggs.
Gently pour the cake batter into a bundt cake pan and bake for 40 minutes. Remove from oven and transfer onto a cooling rack. Let cool completely.
In a microwave safe bowl, heat milk on high for 90 seconds. Remove and stir in the chocolate chips until smooth and melted.
Place the cooled Chocolate Spud Bundt Cake onto a cake platter. Cover completely with the chocolate sauce and garnish with the sweetened shredded coconut. Cut into 10 pieces. Enjoy!