We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate 'Tato Cake

(20)
  0 reviews
No Image For Recipe
  • 30 min prep time
  • 3 hr 0 min total time
  • 17 ingredients
  • 20 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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.

Bake-Off® Contest 13, 1961
Anthony Giuffre
Milwaukee, Wisconsin

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/20 of Recipe
Calories
280
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
260mg
11%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
26g
26%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved