
-
- 25
- Minutes
Prep Time -
- 60
- Minutes
Cook Time -
- 12
Servings
Chocolate ‘Tato Cake
INGREDIENTS
- 1 cup Hungry Jack® Mashed Potato Flakes
- No-stick cooking spray
- 4 oz. semi-sweet chocolate
- 1 cup boiling water
- 1-3/4 cups all purpose flour
- 1-1/4 cups sugar
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened OR 1/2 cup Butter Shortening
- 1/2 cup sour cream
- 3 eggs
- 1/2 cup chopped pecans, optional
INSTRUCTIONS
- Heat oven to 350°F. Spray a 12-cup fluted tube pan or 10-inch tube pan with no-stick cooking spray.
- 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.
- Spoon flour lightly into measuring cup. Level off. Add flour and next 7 ingredients, sugar through eggs to potato flake mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pecans, if desired. Pour batter into prepared pan.
- Bake 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.
- Melt 4 oz. chocolate with 3 tablespoons water and 1 tablespoon butter in small saucepan over low heat. 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.
Tip
High Altitude: Decrease sugar to 1 cup. Bake as directed above.
Glaze
- 4 oz. semi-sweet chocolate
- 3 tablespoons water
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar