Idaho Potato Cake
Cook time: 
Total time: 
Serves: 32 servings
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup SACO Premium Cocoa
  • 2 cups sugar
  • ⅔ cup Idaho instant potato flakes
  • ⅔ cup nuts
  • 1 cup butter
  • 1 cup water
  • 2 eggs
  • 1 tsp vanilla
  1. Preheat oven to 350°F.
  2. Grease and flour 13 x 9 baking dish.
  3. Mix first eight ingredients (flour through nuts) together in large mixing bowl.
  4. Combine butter and water in small pan.
  5. Warm on stove, or microwave until butter is melted.
  6. Beat in eggs and vanilla.
  7. Add this mixture to dry mix.
  8. Stir until all ingredients are well blended.
  9. Pour into prepared dish and bake for 40 to 45 minutes.
  10. I converted this recipe from a family recipe using mashed potatoes to using dry potato flakes in order for it to be placed in a canning jar, which I was giving as Christmas gifts.
  11. When asked if I could convert it to a buttermilk recipe as well, I experimented with the Saco Cultured Buttermilk Blend and have had rave reviews on this cake ever since.
  12. The first eight ingredients are layered in order in the jar and a card is attached with the instructions for mixing with the butter, water, eggs and vanilla.
  13. The nuts are optional as to personal preference.
Nutrition Information
Calories: 141 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 98mg Fiber: 0g Protein: 2g Cholesterol: 27mg
Recipe by SacoFoods at