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Who among you hasn’t bought one of those little booklets at the grocery store check-out that’s chock-full of delicious Pillsbury recipes? Or sent away for them with a coupon years ago? And especially who among you hasn’t been completely captivated by that adorably pudgy doughboy we know as Poppin’ Fresh? Pillsbury’s mascot? Can’t you just hear him say “Hoo-Hoo!” Wouldn’t you just love to poke your finger into that squishy, pudgy tummy of his?
He turned 50 last year. Can you believe it? I sure can’t, but if I look at my shelf full of those booklets and see how dog-eared they are, I’m reminded I’ve been loving them and the recipes they contain for a very long time. And face it, if it says “Pillsbury,” there’s a darned good chance it’s going to be good!
Here’s a pound cake from one of those decades-old booklets that has a fun and unusual ingredient – mashed potato flakes. It’s moist, dense and holds its shape well. Grab a cup of coffee and treat yourself!
Puddin' 'N' Tater Pound Cake
- 2 cups flour
- 2 cups sugar
- 1 cup mashed potato flakes
- 4 tsp baking powder
- 3/4 tsp salt
- 1 pkg (4 serving size) instant chocolate pudding and pie mix
- 1 cup butter, softened
- 3/4 cup milk
- 3/4 cup water
- 4 eggs
- 1 1/2 cups powdered sugar
- 2 Tb. cream cheese or butter, softened
- 1/2 tsp vanilla
- 2 - 3 Tb. light cream or milk
- 3 - 5 Tb. chopped nuts
- Preheat oven to 350 degrees (325 degrees for dark fluted tube pan.) Generously grease and flour 10 inch tube or 12 inch fluted tube pan or nonstick finish pan.
- CAKE: Lightly spoon flour into measuring cup and level off. In large bowl, combine with remaining ingredients.
- Beat 4 minutes at medium speed. Pour into prepared pan.
- Bake 55 - 65 minutes until toothpick inserted into center comes out clean.
- Cool upright in pan for 30 minutes. Invert onto serving plate.
- GLAZE: Blend ingredients except nuts. Beat at low speed until smooth.
- Spoon over cake. Sprinkle with nuts.