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Chocolate 'Tato Cake

Prep 30 min
Total 3 hr 0 min
Ingredients 17
Servings 20

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. MORE+ LESS-

By Pillsbury Kitchens

August 24, 2006

Bake-Off® Contest 13, 1961

Anthony Giuffre

Milwaukee, Wisconsin

Ingredients

Cake

oz. semisweet chocolate

cup Hungry Jack® Mashed Potato Flakes

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

teaspoon salt

teaspoon vanilla

1/2

cup margarine, softened, or shortening

1/2

cup sour cream

eggs

1/2

cup chopped pecans, if desired

Glaze

oz. semisweet chocolate

tablespoons water

tablespoon margarine or butter

cup powdered sugar

1/2

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.
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.