IDAHOAN COCA-COLA CAKE

Idahoan Coca-Cola Cake image

Provided by @MakeItYours

Number Of Ingredients 12

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2 cups Idahoan Original Mashed Potatoes, dry (from the 13.75 oz or 26.2 oz box-NOT from the 2 oz pouch)
1 cube + 2 Tbsp unsalted butter
8 oz 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 Tbsp vanilla
2 1/2 tsp baking soda
2 8-oz packages cream cheese
1/3 cup heavy cream
3/4 cup powdered sugar

Steps:

Preheat oven to 350°F. Coat the sides and bottom of springform pan with nonstick cooking spray.
Melt butter in a large, wide sauce pan. Add cola (or beer), 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 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 springform pan. Note: This is a very dark and dense cake.
Frosting: Ice cake once it is thoroughly cooled. 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!