Chocolate Potato Bundt Cake
  • Servings: 12
  • Crisco® Original No-Stick Cooking Spray
  • 4 oz. semisweet chocolate
  • 1 cup Hungry Jack® Mashed Potatoes
  • 1 cup boiling water
  • 1 3/4 cups Pillsbury BEST® 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 or margarine, softened
  • OR 1/2 cup Crisco® Butter Shortening
  • 1/2 cup sour cream
  • 3 eggs
  • 1/2 cup chopped pecans (optional)
  • Glaze
  • 4 oz. semisweet chocolate
  • 3 tablespoons water
  • 1 tablespoon butter or margarine
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  1. Preparation Directions: HEAT oven to 350°F. Spray a 12-cup Bundt® or 10-inch tube pan with no-stick 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 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 prepared pan.
  4. BAKE 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.
  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.