Chocolate Potato Cake



  • 4 ounces semi-sweet chocolate (broken into pieces)
  • 1 cup dried mashed potato flakes
  • 1 cup boiling water
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 3 large eggs


  • 1 cup powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon rum extract (optional)
  • 1-2 tablespoons hot water


  • Preheat the oven to 350 degrees.
  • Grease and flour a 10″ bundt pan.
  • Place the 4 ounces of chocolate pieces and the potato flakes in a large bowl.
  • Pour the hot water over the chocolate and potato flakes. Allow it to sit for 2-3 minutes until the potatoes soften and the chocolate melts. Mix well.
  • Add the remaining cake ingredients and blend with a hand mixer on medium low speed for about 3 minutes, scraping the bowl as needed.
  • Pour the batter into the prepared pan. Bake for 50-55 minutes or until the top springs back when you touch it.
  • Allow the cake to cool for 30 minutes, then remove it from the pan, turning it out onto a cake plate to allow it to cool completely.
  • In a small bowl, combine the powdered sugar and cocoa powder. Add the rum extract (or 1 tablespoon rum) and 1 tablespoon hot water. Mix well, adding in an additional tablespoon of hot water if needed to drizzle.
  • Drizzle the chocolate glaze over the cooled cake.
  • Store the cake in an airtight container at room temperature.

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