Thursday, September 5, 2013

CHOCOLATE 'TATO CAKE

This is a recipe I got several years ago from the Pillsbury Bake-Off.

CAKE:
1 (4-oz) bar German sweet chocolate
1 cup Hungry Jack Mashed Potato Flakes (remember this is a Pillsbury recipe, other brands work fine)
1 cup boiling water
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 tsps baking soda
1 tsp salt
1 tsp vanilla
1/2 cup margarine, softened, or shortening
1/2 cup sour cream
3 eggs
1/2 cup chopped pecans, if desired

Preheat oven to 350 degrees.
Generously grease a 12-cup bundt pan or tube pan; set aside.

Break the chocolate bar into pieces in a large bowl; add the potato flakes and pour the boiling water over all. Allow to stand 5 minutes or until the potato flakes are softened and the chocolate is melted; stir to combine.

Lightly spoon the flour into measuring cups and level off; add the flour and remaining ingredients, except pecans, to the chocolate mixture.  Blend on low speed with electric mixer until moistened; beat on medium speed for 3 minutes.  Stir in the pecans, if using.  Pour the batter evenly into the prepared pan.

Bake cake at 350 degrees 45 to 60 minutes (depending on pan) or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 30 minutes, loosen and invert onto a serving plate.  Allow to cool completely.

GLAZE:
1/2 bar (2-oz needed) German sweet chocolate
1 tbsp water
1 tbsp butter
1/2 cup powdered sugar
1/4 tsp vanilla
dash of salt

In a small saucepan over low heat, melt the chocolate with the water and butter.  Remove from the heat and add the powdered sugar, vanilla, and salt; beat until smooth.  Stir in additional water, 1 drop at a time, if needed for desired glaze consistency.

Immediately spoon the glaze over the cooled cake allowing some to run down the sides.  Sprinkle additional chopped pecans over the top, if desired.


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