Serves: 20
Total Calories: 151
Heat oven to 350°F. Generously grease 12-cup Bundt or 10-inch tube pan. 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. Add flour and remaining cake ingredients except pecans. Blend at low speed until moistened beat 3 minutes at medium speed. Stir in pecans. Pour batter into greased pan.
Bake at 350°F. for 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes invert onto serving plate. Cool completely.
In small saucepan over low heat, melt 2 oz. chocolate with water and margarine. Remove from heat add powdered sugar, 1/4 teaspoon vanilla and dash salt, beating 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 - Above 3,500 feet: Decrease sugar to 1 cup. Bake as directed above.
Nutrition Per Serving: Calories 240 Protein 3g Carbohydrate 30g Fat 12g Sodium 260mg
PICTURE: Top to bottom: Chocolate 'Tato Cake, Upside Down German Chocolate Cake
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate 'Tato Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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