Chocolate-Potato Tweed Cake Recipe

Name: Chocolate-Potato Tweed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg whites; 1/8 teaspoon cream of tartar; 1 1/2 cups sugar, divided; 1/3 cup stick margarine, softened; 1 cup mashed cooked peeled red potato; 1 large egg; 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup 1% low-fat milk; 1 teaspoon vanilla extract; Cooking spray; 1 teaspoon sifted unsweetened cocoa; 3/4 cup frozen reduced-calorie whipped topping, thawed

Servings: persons

3 large egg whites
1/8 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/3 cup stick margarine, softened
1 cup mashed cooked peeled red potato
1 large egg
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
Cooking spray
1 teaspoon sifted unsweetened cocoa
3/4 cup frozen reduced-calorie whipped topping, thawed

1
Preheat oven to 350u00b0.
2
Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.
3
Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add mashed potatoes and egg; beat well. Combine flour and next 7 ingredients (flour through nutmeg). Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.
4
Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cut into 12 slices. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping.

780

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large egg whites, 1/8 teaspoon cream of tartar, 1 1/2 cups sugar, divided, 1/3 cup stick margarine, softened, and more.

Yes, Chocolate-Potato Tweed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Potato Tweed Cake

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