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