Potato Fudge Cake Recipe

Name: Potato Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine; 2 cups sugar; 4 large eggs beaten separately; 1 cup potatoes raw, grated; 1 each milk chocolate sweet, prefer german; 1 x lemon zest grated; 1/2 teaspoon allspice; 1/2 teaspoon cloves ground; 1/2 teaspoon cinnamon; 1/2 cup milk; 2 cups flour, all-purpose; 2 1/4 teaspoons baking powder; 1/2 pound almonds chopped; 1 ounce chocolate unsweetened; 1/2 teaspoon butter; 1 1/2 cups brown sugar; ⅓ cup butter; 1/4 cup water boiling; 1/2 pound marshmallows; 1/2 teaspoon vanilla extract

Servings: persons

1 cup butter or margarine
2 cups sugar
4 large eggs beaten separately
1 cup potatoes raw, grated
1 each milk chocolate sweet, prefer german
1 x lemon zest grated
1/2 teaspoon allspice
1/2 teaspoon cloves ground
1/2 teaspoon cinnamon
1/2 cup milk
2 cups flour, all-purpose
2 1/4 teaspoons baking powder
1/2 pound almonds chopped
1 ounce chocolate unsweetened
1/2 teaspoon butter
1 1/2 cups brown sugar
⅓ cup butter
1/4 cup water boiling
1/2 pound marshmallows
1/2 teaspoon vanilla extract

1
Cream shortening, add sugar gradually.
2
Add beaten egg yolks, potato, and lemon rind.
3
Sift flour and measure.
4
Use part of flour to dust almonds.
5
Add dry ingredients to remaining flour and sift 3 times.
6
Add milk and dry ingredients alternately to sugar mixture.
7
Add melted chocolate and nuts.
8
Fold in egg whites last.
9
Bake in a 10x3 inch round torte pan with waxed paper cut to fit bottom and greased and floured sides.
10
Bake at 325F (160C) for 1 hour, 15 minutes.
11
Remove from oven and cool 5 minutes on a rack.
12
Remove from pan and cool.
13
Cover with Marshmallow Icing.
14
Melt 1 ounce bitter chocolate and 1/2 teaspoon butter in a small pan over boiling water.
15
Spoon this mixture around edges of cake, let it run down the sides.
16
MARSHMALLOW ICING: Cook brown sugar, butter and water in a boil until it reaches the softball stage.
17
Add marshmallows and melt in a double boiler until spreadable.
18
Beat in vanilla.

2320

kcal

Calories

126

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup butter or margarine, 2 cups sugar, 4 large eggs beaten separately, 1 cup potatoes raw, grated, and more.

Yes, Potato Fudge 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.

That's it — enjoy your meal!

Potato Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions