German Chocolate Cake (using mashed potato flakes) (microwave)
rec.food.cooking/Mary Victoria Parker (2002)
Yield: 12 to 14 servings

1 bar (4 ounces) German sweet chocolate
1 cup instant mashed potato flakes
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup dairy sour cream
4 eggs
1/2 cup chopped maraschino cherries

Break chocolate into large microproof mixing bowl. Add 1 cup water and cook on HI for 2 minutes, or until chocolate is melted. Stir until smooth.

Stir in potatoes. Add all remaining ingredients except cherries. Mix with electric mixer on low until moistened and then on medium for 3 minutes. Scrape bowl occasionally. Fold in cherries.

Generously grease a 12 cup fluted microproof cake mold. Sprinkle with sugar; remove excess.

Pour batter into cake mold. Cook on HI for 12 to 14 minutes, or until toothpick inserted in center comes out clean. Rotate dish twice during cooking.

Cool 30 minutes before inverting on a cooling rack. Cool completely before frosting.