IDAHO CHOCOLATE CAKE

IDAHO CHOCOLATE CAKE image

Yield 1

Number Of Ingredients 15

1 4-oz russet potato, peeled and cut to fit feed tube
2 cups sour cream
1 3/4 cups cake flour
1 3/4 sugar
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
2large eggs
1 1/2 tsp baking soda
1 tsp. vanilla extract
1/2 tsp. salt
SOUR CREAM FROSTING(makes about 1 1/2 cups):
3 cups powdered sugar
1/2 cup (1/2 stick) unsalted butter, room temperature
3 Tbl sour cream
1 tsp. vanilla extract

Steps:

Position rack in center of oven and preheat to 350. Butter 9/13 inch cake pan. Dust with flour. Shredding Disc: arrange potato in feed tube, shred. Leave in work bowl. Steel Knife: Add 1/2 of all remaining ingredients except frosting and mix 3 minutes, stopping once to scrape bown down. Transfer potato mixture to large bowl; do not clean work bowl. Add all remaining ingredients except frosting to processor and mix 3 minutes, stopping once to scrape down sides of bowl. Add contents of work bowl to potato mixture. Stir to combine. Transfer to prepared pan. Bake until tester comes out clean, 35040 minutes. Cool completely in pan on rack and then invert onto platter. Spread frosting over top and sides of cake. SOUR CREAM FROSTING: Steel knife: Blend all ingredients until smoothm, about 2 minutes, stoppingn once to scrape down sides of bowl