Chocolate Spud Bundt Cake
Chocolate Spud Bundt Cake
Chocolate Spud Bundt Cake

Chocolate Spud Bundt Cake

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Prep Time

14 minutes
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Cook Time

40 minutes
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  • 2 EarthFresh Yellow Potatoes
  • 1 ½ cups white flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup canola oil
  • ½ cup sour cream
  • 1 tbsp vanilla
  • 2 eggs, lightly beaten
  • ½ cup skim milk
  • ¾ cup semi-sweet chocolate chips
  • ½ cup sweetened shredded coconut


Preheat oven to 350°F (180°C).

Wash, dry and chop the potatoes. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 7-10 minutes. Remove from heat and drain. Transfer potatoes to a medium bowl and mash them with a fork. Set aside.

In a large bowl, combine flour, white and brown sugars, cinnamon, baking powder and salt. Stir in the mashed potatoes, oil, sour cream, vanilla and eggs.

Gently pour the cake batter into a bundt cake pan. Place into the oven and bake for 40 minutes. Remove from oven and transfer onto a cooling rack. Let cool completely.

In a microwave-safe bowl, heat milk on high for 90 seconds. Remove and stir in chocolate chips until smooth and melted.

Place the cooled cake onto a platter. Cover completely with the chocolate sauce and garnish with sweetened shredded coconut. Cut into 10 pieces. Enjoy!


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