i need a potato cake recipe that is easy to read and follow?

Question

need this for school please help i need answeres!!!!!!

Answer 1

Idaho Potato Cake
1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup milk
1 cup chopped nuts

In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 40-45 minutes or until cake tests done. Cool on a wire rack. Yield: 12-16 servings.

Answer 2

this recipe is a good one...
Spiced Potato Cakes
2 pounds mashed potato
1 tablespoon paprika pepper
2 teaspoons ground cumin
good pinch of cayenne pepper
1 bunch of coriander, chopped
3 eggs
salt
pepper
oil for frying
In a large bowl, mix the potato with the spices, coriander, egg and seasoning. With floured hands, form the mixture into round flat cakes. Cover and chill for 30 minutes.
Heat a shallow layer of oil in a frying pan, add the cakes in batches and fry until crisp and brown on both sides. Transfer to paper towels to drain. Serve hot.

Answer 3

Scroll down for frosting suggestions and more sweet potato cake recipes and desserts.
INGREDIENTS:
1/2 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, beaten
1 cup cooked, peeled and mashed sweet potatoes
1/4 teaspoon ginger, optional
1/4 teaspoon cinnamon, optional
3 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
1 teaspoon maple or vanilla extract
PREPARATION:
Cream shortening and slowly add sugar, eggs and sweet potatoes. Sift flour, baking powder, soda and spices, if used. Add dry ingredients alternately with milk to sweet potato mixture. ( Drier sweet potatoes might require more milk.) Fold in nuts and maple extract. Spoon batter into 3 greased and floured 8-inch cake pans. Bake in 350° oven for 30 minutes. Cool and frost with Fluffy White Frosting or Cream Cheese Frosting.

Answer 4

Ingredients:

1 teaspoon extra-virgin olive oil
2 tablespoons butter
1/3 cup minced shallots
1 cup diced fresh button mushrooms
salt & freshly ground black pepper, to taste
1 garlic clove, minced
2 tablespoons dry sherry
2 (3 ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or beef tenderloin, about 1-inch thick
2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)
1/2 sheet frozen prepared puff pastry, thawed, cut in half
1 egg, beaten
1 tablespoon water
1 tablespoon minced fresh basil
What’s Next:

Go ahead & preheat your oven to 400 F or 200 C.

Melt together the butter and oil over medium heat in a small skillet.

Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.

Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.

Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.

Mix together the beaten egg and water to make an egg wash.

On a lightly floured board, roll out each piece of the puff pastry until they’re about 10″x6″ big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.

On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.

Brush the perimeter of the pastry with the egg wash.

Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.

Loosely tie the reserved strips around the top of each Wellington.

Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.

Bake for 15-20 minutes or until they’ve turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.