Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This recipe was adapted originally from pastrywiz.com. But as per usual I have tweaked it to suit my tastes. It is in three parts, the cake, the filling and the glaze. You can prepare the pudding a day ahead if you wish, this will save some time. Just make sure you cover the top of the pudding with clear plastic wrap to prevent a skin from forming on the top of it. If you wish to sprinkle the top of the cake with powdered sugar that would taste great, however, I prefer the traditional chocolate glaze.

Ingredients Nutrition

Directions

  1. Preheat oven to 350'F.
  2. Lightly spray an 8 inch round cake tin.
  3. FOR THE FILLING:.
  4. Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
  5. FOR THE CAKE:.
  6. In a mixing bowl sift the flour, baking powder and salt.
  7. In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
  8. Add the vanilla and lemon extract and continue beating.
  9. Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
  10. Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
  11. If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
  12. Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
  13. FOR THE GLAZE:.
  14. Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
  15. Bon Appetit.