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Bake-Off® Contest 13, 1961
Milwaukee, Wisconsin

Chocolate 'Tato Cake

Here's a moist, dense pound cake to be proud of, with a rich chocolate flavor and a shiny chocolate glaze. Decorate the top of the cake, if you wish, with pecan halves.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 17
  • servings 20
 

Ingredients

Cake

4
oz. semisweet chocolate
1
cup Hungry Jack® Mashed Potato Flakes
1
cup boiling water
1 3/4
cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/4
cups sugar
1 1/4
teaspoons baking soda
1
teaspoon salt
1
teaspoon vanilla
1/2
cup margarine, softened, or shortening
1/2
cup sour cream
3
eggs
1/2
cup chopped pecans, if desired

Glaze

4
oz. semisweet chocolate
3
tablespoons water
1
tablespoon margarine or butter
1
cup powdered sugar
1/2
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan or 10-inch tube pan. Break 4 oz. chocolate into pieces; place in large bowl. Add potato flakes; pour boiling water over flakes and chocolate. Let stand 5 minutes or until potato flakes are softened and chocolate is melted; stir to combine.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour and all remaining cake ingredients except pecans to potato flake mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pecans. Pour batter into greased pan.
  • 3 Bake at 350°F. for 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan for 30 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
  • 4 In small saucepan over low heat, melt 4 oz. chocolate with 3 tablespoons water and 1tablespoon margarine. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until smooth. Stir in additional water, a few drops at a time, if needed for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides.
  • 1 Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan or 10-inch tube pan. Break 4 oz. chocolate into pieces; place in large bowl. Add potato flakes; pour boiling water over flakes and chocolate. Let stand 5 minutes or until potato flakes are softened and chocolate is melted; stir to combine.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour and all remaining cake ingredients except pecans to potato flake mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pecans. Pour batter into greased pan.
  • 3 Bake at 350°F. for 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan for 30 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
  • 4 In small saucepan over low heat, melt 4 oz. chocolate with 3 tablespoons water and 1tablespoon margarine. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until smooth. Stir in additional water, a few drops at a time, if needed for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/20 of Recipe
Calories
280
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
260mg
260%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
26g
26%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
2%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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