IDAHOAN POTATO CHOCOLATE CAKE POPS
Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!
Provided by Idahoan
Categories Idahoan®
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Using a stand mixer, blend all dry ingredients together. Add the butter, water and eggs to the dry mixture and blend.
- To make Cake Pops: You will need a cake pop pan (can be found at Bed Bath and Beyond or Amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
- Spray pan release on the cake pop pan. Add cake batter to the fill line of each hole.
- Secure the top of the cake pop pan. Bake for 15 minutes.
- Remove from oven and let cool 10-15 minutes. Remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. Set cake pops aside.
- To make candy coating: Melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. Add a tablespoon of vegetable oil if coating is too thick after microwaving.
- Prepare bowls with toppings. Dip the end of each stick in chocolate coating and press into one end of a cake pop.
- When all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
- When pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
- Decorate with desired sprinkles and chocolate drizzles.
- Set each pop into the floral block to let set.
CONTEST-WINNING CHOCOLATE POTATO CAKE
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.
IDAHO POTATO CAKE
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
- Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
- Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
- Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
- When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.
IDAHO POTATO CAKE
Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! -LaRene Reed, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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