Slow Cooker Chocolate Potato Cake

Yes, you can convert those leftover mashed potatoes into something worth raiding the refrigerator for. Skip the gravy, though.

Serves: 16Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 16


  • 3⁄4 cup butter
  • 2 1⁄4 cups sugar
  • 1 cup mashed potatoes
  • 3 large eggs
  • 1 3⁄4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1⁄2 tsp. cream of tartar
  • 1⁄2 tsp. ground cloves
  • 1⁄2 tsp. ground nutmeg
  • 1 1⁄2 tsp. ground cinnamon
  • 1⁄2 cup milk
  • 2 oz. unsweetened chocolate


  • Cream the butter and sugar in a mixing bowl; blend in the potatoes, then the eggs.
  • Sift the flour with the baking powder, salt, cream of tartar, and spices.
  • Add the dry mixture and the milk gradually to the potato mixture. Keep blending well. Grate the chocolate and add.
  • Fill 2 greased and floured loaf pans, or the equivalent, one-half to three-quarters full with the batter. Loosely cover each dish with foil or other lid. Place on a trivet or rack in the slow cooker, and pour water around the base of the trivet.
  • Cover and heat on a high setting for 2 hours.