Anybody have a recipe for German Potato Cake?

Question

I had this cake once and it was really good. I remember it having chocolate, raisins, walnuts in it and yes it was made with real potatoes. Help please.

Thank You

Answer 1

Here is this one, but it might not be the one that you are looking for..
German Potatoe Cake

1 cup butter or shortening
2 cups sugar
4 eggs, yolks and whites separated
3 unsweetened chocolate squares, melted
1 cup mashed potatoes
1/2 lemon, zest of
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup milk
1 1/2 cups pecans, lightly toasted and chopped

Not the one? See other Chocolate Spice Cake Recipes
< 4 hours Cakes
German Cakes
Heat oven to 350 degrees.
Grease and flour a bundt pan.
Cream butter and sugar.
Add egg yolks one at a time til blended.
Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
Sift flour, baking powder, cinnamon, cloves and nutmeg together.
Ad flour mixture to rest of batter alternating with milk.
Fold in pecans.
Beat egg whites an carefully fold them inches.
Bake 45-50 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes in pan then turn out to cool completely.

Answer 2

German Potato Cake

Answer 3

My Grandmother's German Potato Cake. I make it all the time

1 c. mashed potatoes
2 c. sugar
4 eggs
2 tsp. baking powder
1 tsp. cinnamon
1 c. melted chocolate morsels
2 c. flour
1/2 c. milk
1 c. shortening
1 tsp. nutmeg
2 tsp. cloves
1 c. walnuts
1/2 tsp. salt

Cream shortening and sugar together. Add eggs and mix well. Beat milk and cocoa together until smooth, then add dry ingredients to sugar, shortening and egg mixture. Mix in mashed potatoes. Add nuts and bake at 350 degrees for 1 hour.

Answer 4

German Chocolate Potato Cake

Ingredients:
3/4 c Shortening
2 c Sugar
1 Bar German chocolate, grated
-or melted
1 c Potatoes, mashed
4 Eggs
3/4 c Milk
1 c Nuts, chopped
2 1/2 c Flour
3 ts Baking powder
1 t Vanilla
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Allspice
1/2 ts Cloves
-FUDGE ICING:
3 Sqs chocolate
3 tb Shortening
5 tb Milk
2 c Powdered sugar
1/4 ts Salt
1 t Vanilla

Directions:
Cream shortening and sugar, blend in remaining ingredients until well mixed. Bake in Angel Food cake pan for 1 hour at 350 degrees. Can also be baked in 2 loaf pans for 45 minutes. Frost with favorite chocolate frosting or Fudge Icing. Melt 3 squares chocolate and 3 tablespoons shortening in 5 tablespoons milk. Blend in about 2 cups powdered sugar, 1/4 teaspoon salt and 1 teaspoon vanilla. Stir until thick enough to spread.

***

German Savory Potato Cake (Kartoffelkuchen)

Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.

1¾ hours 30 min prep
Change to: servings US Metric
2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seeds, to taste
1 medium onion, diced
175 g butter or margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3-4 sprigs fresh rosemary
1 clove garlic, chopped finely,more to taste
250 g sour cream or creme fraiche
5-6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

1. Peel and wash the potaotes.
2. Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
3. Shred the remaining raw potatoes.
4. Place 50 grams of the butter in a heated pan.
5. Saute the onion and the ham chunks together in the butter.
6. Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
7. Remove from the pan and let cool.
8. Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
9. Mix together with the remaining 125 grams of butter, the flour, and some salt& pepper, kneading together to make a dough.
10. Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
11. Press out the potoato dough evenly to form a crust in the pan.
12. Strip the rosemary leaves from their stems and chop them.
13. Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
14. Season with salt& pepper to taste.
15. Spread this mixture on top of the potato pastry.
16. Place on a lower rack in the oven (preheated to around 200 C) and bake approximately 50 minutes.
17. Cool slightly (about 5-10 minutes), then cut into 16 squares.
18. Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

Serves 16.