Sue Freeman posted 04-27-98
CHOCOLATE TATO CAKE
1 cup boiling water
1 cup Pillsbury Hungry Jack Mashed Potato Flakes
1 pkg. Pillsbury German Chocolate or Fudge
Cake Mix
1/2 cup dairy sour cream
1/2 cup cold water
3 eggs
GLAZE
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon rum or 1/2 teaspoon rum
extract, if desired
4 to 6 teaspoons hot water
Preheat oven to 350F. (325F. for colored fluted tube pan). Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too). In large bowl, pour boiling water over mashed potato flakes. Let stand a few minutes; stir to blend. Add remaining ingredients except for Glaze.
Blend at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes; turn onto serving plate. Cool completely. In small bowl, combine Glaze ingredients; stir until smooth. Spoon over cake. 10-inch ring cake.