idahoan coca-cola® cake

Ingredients

• Servings: 1
• 2 cups idahoan® boxed original mashed potatoes, dry
• 1 stick unsalted butter
• 8 ounces coca-cola® (or guinness® for an adult cake)
• 1/2 cup unsweetened cocoa powder
• 1 3/4 cups superfine sugar
• 1/2 cup sour cream
• 2 medium eggs
• 1 tablespoon vanilla
• 2 1/2 teaspoons baking soda
• frosting:
• 2 (8 ounce) packages cream cheese
• 1/3 cup heavy cream
• 3/4 cup powdered sugar

Recipe

• preheat oven to 350 degrees f. coat the sides and bottom of spring form pan with nonstick cooking spray.
• melt stick of butter in a large, wide sauce pan.
• add cola, cocoa powder and superfine sugar and whisk until smooth. remove from heat.
• whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
• add dry original mashed potato flakes and baking soda. stir thoroughly. the batter will have a slightly grainy appearance but don't be concerned.
• pour into spring form pan and bake for 45 minutes to an hour. test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
• cool and remove from spring form pan. note: this is a very dark and dense cake.
• frosting: the cream cheese should be at room temperature. add cream and powdered sugar and mix in a food processor or with a large whisk. adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
• frost just the top of the cake once it's unmolded and serve chilled. this cake is even better the next day!