1 cup vegetable shortening
2 cups sugar
3 squares semi-sweet chocolate, melted
1 teaspoon vanilla extract
1 cup prepared Idahoan® original mashed potatoes, cooled
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
Heat the oven to 375 deg. Beat the shortening and sugar in a large bowl with an electric mixer on high speed. Beat in the eggs, one at a time. Stir in the melted chocolate and vanilla. Add the mashed potatoes and mix well. Stir the flour, baking soda and salt in a medium bowl. Add the flour mixture to the chocolate mixture alternately with the buttermilk and mix well after each addition. Grease and flour 2 (9-inch) round baking pans. Divide the batter evenly between the pans. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Frost the cake as desired.
The cake may also be baked in a greased and floured 9-inch tube pan for 1 hour or in a greased and floured 13 x 9 x 2-inch baking pan for 45 minutes. If you will not think less of me, I will admit that I use commercial chocolate cake icing.