• 25
    Prep Time
  • 60
    Cook Time
  • 12

Chocolate ‘Tato Cake


  • 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


  1. Heat oven to 350°F. Spray a 12-cup fluted tube pan or 10-inch tube pan with no-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


High Altitude: Decrease sugar to 1 cup. Bake as directed above.


  • 4 oz. semi-sweet chocolate
  • 3 tablespoons water
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar