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Ingredientes
- 3 c. Flour
- 1/2 c. Unsweetened cocoa pwdr
- 2 tsp Grnd cinnamon
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 c. Granulated sugar
- 3/4 c. Brown sugar packed
- 1 1/2 c. Butter, at room temperature
- 1 c. Mashed cooked potatoes (1 potato) leftover or possibly freshly mashed
- 1 c. Lowfat sour cream
- 1/2 c. Double strength coffee
- 1 tsp Vanilla
- 5 x Large eggs Confectioners' sugar, for garnish
Direcciones
- Heat oven to 350. Frease and flour 10" (12) c. bundt pan or possibly 10" (18) c. tube pan. (Batter won't completely fill 10" tube pan).
- Stir together flour, cocoa pwdr, cinnamon, baking soda and salt in bowl.
- Stir together granulated and brown sugars in second bowl.
- Beat together butter and sugars in medium-size bowl with mixer till light and fluffy, about 1 minute.
- On low speed, beat flour mix into butter mix. Beat in mashed potatoes, lowfat sour cream, coffee and vanilla. Beat in Large eggs, one at a time, just till ingredients are well mixed, scraping down side of bowl with spatula. Pour batter into prepared bundt pan or possibly tube.
- Bake in 350 oven for 1 hour 20 min or possibly till wooden pick inserted in center of cake comes out clean. Transfer pan to wire rack to cook for 15 min. Remomve cake from pan to rack to cold completely. To serve, sift confectioners' sugar over cake.
- Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 12 servings | |
| Calories 588 | |
| Calories from Fat 260 | 44% |
| Total Fat 29.49g | 37% |
| Saturated Fat 17.47g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 366mg | 15% |
| Potassium 160mg | 5% |
| Total Carbs 75.42g | 20% |
| Dietary Fiber 1.9g | 6% |
| Sugars 47.7g | 32% |
| Protein 7.35g | 12% |
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