Fudge Mocha IdahoŽ Potato Cake
Courtesy of Idaho Potato Commission
Servings: 9
Prep Time: 20 Min.
Cook Time: 35 Min.
Chill Time: 10 Min.
Prep Time: 20 Min.
Cook Time: 35 Min.
Chill Time: 10 Min.
What you need:
* 1 c. strong coffee or 2 tsp. instant coffee granules and 1 c. water
* 1/2 c. semi-sweet chocolate chips
* 1 large egg
* 3/4 c. sugar
* 1/2 c. unsweetened applesauce
* 1 tsp. vanilla
* 1/2 c. all purpose flour
* 1/2 c. instant IdahoŽ potato flakes
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* Serve with 1 c. fat free whipped topping
* 1/2 c. semi-sweet chocolate chips
* 1 large egg
* 3/4 c. sugar
* 1/2 c. unsweetened applesauce
* 1 tsp. vanilla
* 1/2 c. all purpose flour
* 1/2 c. instant IdahoŽ potato flakes
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* Serve with 1 c. fat free whipped topping
What to do:
1. Preheat oven to 350°F. Spray an 8-in.x 8-in. nonstick baking pan with cooking spray.
2. Combine coffee and chocolate chips in a large microwave-safe bowl, cover and cook on HIGH setting 1 min., stir, microwave an additional 15-30 seconds or until chocolate is melted. Place in refrigerator 10 min. to cool slightly.
3. 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 and beat until just blended.
4. Pour batter into prepared pan. Bake 33-35 min. or until wooden pick inserted comes out clean. Cool 10 min. before inverting onto a cooling rack. Cool completely. Serve with whipped topping (about 2 Tbsp. per slice).
* This recipe was created by Diane Neibling of Overland Park, KS and received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.
2. Combine coffee and chocolate chips in a large microwave-safe bowl, cover and cook on HIGH setting 1 min., stir, microwave an additional 15-30 seconds or until chocolate is melted. Place in refrigerator 10 min. to cool slightly.
3. 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 and beat until just blended.
4. Pour batter into prepared pan. Bake 33-35 min. or until wooden pick inserted comes out clean. Cool 10 min. before inverting onto a cooling rack. Cool completely. Serve with whipped topping (about 2 Tbsp. per slice).
* This recipe was created by Diane Neibling of Overland Park, KS and received an Honorable Mention in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.
Nutritional information:
Calories: 180; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 25mg; Total Carbs: 35g; Fiber: 1g; Protein: 2g; Sodium: 150mg;