Prep Time 25m
Cook Time 60m
Ready Time 145m
Yield 20 servings


Ingredients
CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 4 oz. semi-sweet chocolate
  • 1 cup Hungry Jack® Instant Mashed Potato Flakes
  • 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, softened
  • OR 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/2 cup chopped pecans
GLAZE
  • 4 oz. semi-sweet chocolate
  • 3 tablespoons water
  • 1 tablespoon butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 12-cup fluted tube pan or 10-inch tube pan with no-stick cooking spray.
  • Step 2Break 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.
  • Step 3Spoon 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, if desired. Pour batter into prepared pan.
  • Step 4Bake 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.
  • Step 5Melt 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.
  • TipHigh Altitude: Decrease sugar to 1 cup. Bake as directed above.
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