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1 hours
Prep: 20 minutes
Cook: 40 minutes
1286 calories per serving view nutrition facts
1 batch
suggest servings
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| 3/4 | cup | water | |
| 2/3 | cup | mashed potatoes | instant buds |
| 1 3/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 1 1/2 | teaspoons | cinnamon | ground |
| 12 | teaspoons | nutmeg | ground |
| 1 3/4 | cups | sugar | |
| 3/4 | cup | butter | or margarine, soft |
| 3 | large | eggs | |
| 1/2 | cup | milk | |
| 12 | ounces | mini chocolate chips | semi-sweet |
| 1 | x | powdered sugar |
In a small saucepan, bring water to a boil; remove from heat.
Stir in potato buds until moistened. Cool to room temperature.
In medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.
In large mixer bowl, cream sugar and butter.
Beat in potatoes.
Gradually beat in dry ingredients alternately with milk.
Stir in chips.
Spoon into greased and floured 13x9 inch pan.
Bake in preheated oven at 350~ for 30 to 40 minutes or until wooden pick comes out clean.
Cool in pan. Sprinkle with powdered sugar.
| % Daily Value* | |
| Total Fat 62.0g | 95% |
| Saturated Fat 37.0g | 185% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 1022mg | 43% |
| Total Carbohydrate 181.0g | 60% |
| Dietary Fiber 7.0g | 30% |
| Sugars 126.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 27% | Vitamin C | 4% | |
| Calcium | 17% | Iron | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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