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Chef's Hat recipe: Fudge Mocha Potato Cake

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1 cup strong coffee or 2 teaspoons instant coffee granules and 1 cup water

1/2 cup semi-sweet chocolate chips

1 large egg

3/4 cup sugar

1/3 cup unsweetened applesauce

1 teaspoon vanilla

1/2 cup all-purpose flour

1/2 cup instant potato flakes

1/2 teaspoon baking soda

1/4 teaspoon salt

Serve with 1 cup fat free whipped topping or regular whipped cream if you don't care about the calories

Preheat oven to 350 degrees. Spray an 8-inch by 8-inch nonstick baking pan with cooking spray.

Combine coffee and chocolate chips in a large, microwave-safe bowl, cover and cook on high setting 1 minute. Stir the mixture and then microwave for an additional 15 to 30 seconds, just until the chocolate is melted. Place in refrigerator for 10 minutes to let the mixture cool slightly.

Remove coffee mixture from refrigerator. Using an electric mixer on low speed, beat the egg into the mixture. Beat in the sugar until well blended. Add applesauce and vanilla, and beat until just blended. Gradually add the remaining ingredients (except whipped topping) and beat until just blended.

Pour batter into prepared pan. Bake 33-35 minutes or until wooden pick inserted comes out clean.

Cool 10 minutes before inverting onto a cooling rack. Cool completely. Serve with whipped topping.

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