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Recipe Thursday-Potato Chocolate Cake with Hatfield White Fluffy Frosting

Posted on December 26th, 2013 | Posted in Dessert, Recipes

Yummy! This recipe is a sentimental recipe that I received from my dear neighbor growing up! It is Potato Chocolate Cake that uses Hatfield’s lard in the white fluffy frosting. Lard in most recent years has been a frowned upon cooking and baking ingredient, but as people go back to using more natural, under processed, ingredients I foresee a growth in lard sales. I have not used much lard in cooking, but as a baking ingredient it has incomparable results-both in consistency and flavor. I recommend testing some out in your next baking/cooking adventure.

This cake is moist from the mashed potato and sour cream and not overly sweet. While the fluffy white frosting is light and airy and adds the perfect amount of sweetness to each bite. I made this bundt cake for Hometown’s 5th Annual Christmas Party!

Potato Chocolate Cake with Hatfield White Fluffy Frosting

Potato Chocolate Cake with Lard Frosting

Yield 16 Servings
4 eggs, separated (EGG014, DOZ)
1 1/2 cups granulated sugar (991842, 50#)
1/2 cup brown sugar (992005, 50#)
1 cup unsalted butter (880030, 1#)
4 oz unsweetened chocolate, melted and cooled (994025, 12/4OZ)
1 cup mashed potatoes, prepared to eat (557064, 6/4#)
2 cups flour (991889, 25#)
1/2 teaspoon salt (991862, 50#)
2 teaspoons baking powder (NOT1050, 50#)
2/3 cup sour cream (HPH050, 5#)
1/2 teaspoon baking soda (979000, 50#)
2 teaspoon vanilla (NFC1055, GAL)

1/2 cup unsalted butter, softened (880030, 1#)
1 cup granulated sugar (991842, 50#)
1/2 cup Hatfield lard (HTF4404, 38.5#)
3 tablespoons flour (991889, 25#)
2/3 cup milk (HPH004, 1/2GAL)
1 teaspoon vanilla (NFC1055, GAL)

Preheat oven to 350 degrees. Grease and flour a 9″ tube pan or 2-9″ layer pans. Mix sugars together, set aside. Beat egg whites till stiff, gradually add 1/2 cup sugar mixture, one tablespoon at a time and beat until stiff. Set aside. In large bowl cream sugar with butter until fluffy, add yokes, cooled chocolate and mashed potatoes. Sift flour with salt and baking powder and add to the batter. Mix sour cream with baking soda and vanilla and add to the batter. Fold in egg whites. Bake for 50 minutes-using tube pan or 35 minutes-using layer pans.

While baking make frosting. Combine all ingredients and beat on low for 12 minutes.

Potato Chocolate Cake

When cake has cooled remove from pan and frost.

Potato Chocolate Cake

Recipe from the Kitchen of Beejee Herr

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