3/4 c. dry instant mashed potatoes
3/4 c. hot water
2 c. flour (all-purpose)
2 c. sugar
1 tsp. salt
3/4 tsp. baking soda
1 c. shortening
4 eggs
2/3 c. buttermilk
2 tsp. vanilla
3 oz. melted unsweetened chocolate (cool)
9 x 13 x 2 inch pan

Grease and flour pan. Heat oven to 350 degrees. Place potatoes in large bowl and pour hot water over potatoes. Let stand until water is absorbed. Add remaining ingredients. Beat on low speed until blended (30 seconds), scraping bowl constantly. Beat on 2 minutes at medium speed, scraping bowl occasionally. Pour into pan. Bake until cake springs back when touched lightly in center, 45 to 50 minutes.

BUTTERSCOTCH TOPPING:

1 c. dry instant mashed potatoes
2/3 c. packed brown sugar
1/2 c. shredded or flaked coconut
1/2 c. chopped nuts
1/2 c. butter, softened
1/4 c. half & half

Mix potatoes, brown sugar, coconut, nuts, and butter. Stir in half and half.