Tato Cake
Mini Bundt Pan Chocolate Tato Cake -- a fun old recipe from Hungry Jack. Be sure to weigh the flour or measure with a light hand. Bleached flour might give you an even softer cake.
Servings 12
Cost 5
Ingredients
- 4 oz semisweet chocolate, chopped (114 grams)
- 1 cup Hungry Jack® Instant Mashed Potato Flakes (20 grams)
- 1 cup boiling water
- 1 ¾ cup all-purpose flour (218 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (56 grams)
- ¼ cup vegetable oil (50-55 grams or 2 fluid oz)
- ½ cup sour cream, room temperature (120 grams)
- 3 large eggs, room temperature
- ½ cup miniature semisweet chocolate chips
Glaze
- 4 oz semisweet chocolate, chopped (114 grams)
- 3 tablespoons water (42 grams)
- 1 tablespoon butter (14 grams)
- 1 cup powdered sugar, sifted (120 grams)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 12 cup fluted pan or a 10-inch tube pan and dust with flour.
- Put the chocolate and potato flakes in a mixing bowl. Add boiling water and let stand 5 minutes or until potato flakes are softened and chocolate is melted. Stir to combine.
- Add flour and all remaining cake ingredients except chips, to potato flake mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed (Note: I just mixed everything really well with a spoon, then stirred for about a minute to remove lumps. There were still a few lumps from the potato flakes, but they were gone after baking). Make sure batter is not to warm, then throw in the chocolate chips (if using). Pour batter into prepared pan.
- 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.
- To make the glaze, 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 ½ teaspoon vanilla. Beat until smooth. Stir in additional water, a few drops at a time if needed (I didn't need any), for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides.