Chocoate 'Tato Cake

By Peonys

A best of the Pillsbury Bake Off in 1961.

"When convenience products were sill new, a quick tip in the original 1961 recipe was to use reconstituted mashed potato flakes for the cooked fresh potato. Now they are incluced in the recipe, where they hekp keep this chocolate-glazed tube cake moist and delicious."

Ingredients

• CAKE:
• 4 ounces sweet cooking chocolate
• 1 cup mashed potato flakes
• 1 cup boiling water
• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup margarine, softened
• 1/2 chopped pecans, if desired
• GLAZE:
• 2 ounces sweet cooking chocolate
• 1 Tablespoon water
• 1 Tablespoon butter
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• dash salt

Details

Servings 20

Preparation

Step 1

Heat oven to 350 degrees.

Generously grease 12-cup Bundt or 10-inch tube pan.

Break 4 ounces 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.

Add flour and remaining cake ingredients except pecans.

Blend at low speed until mostened; beat 3 minutes at medium speed. Stir in pecans.

Pour batter into greased pan.

Bake at 350 degress for 45-60 minutes or until toothpick inserted near center comes out clean. Cook upright in pan for 30 minutes; invert onto serving plate. Cool completely.

In small saucepan over low heat, melt 2 ounces chocolate with water and butter. Remove from heat.

Add powdered sugar, 1/4 teaspoon vanilla and dash of salt, beating until smooth.

Stir in additional water, a few drops at a time, if needed for desired consistency.

Immediately spoon glaze over cooled cake, allowing some to run down the sides.

240 calories per serving