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Title: Idaho Chocolate Sour Cream Cake
Categories: Dessert Cake
Yield: 1 Cake
| 1 | Large Idaho baking potato, grated[I presume peeled.JM] | |
| 1/4 | lb | Butter, unsalted |
| 16 | oz | Sour cream |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 3/4 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1 3/4 | c | Sugar |
| 3/4 | c | Cocoa |
| FROSTING | ||
| 3 | c | Confectioners sugar |
| 1/8 | lb | Butter (unsalted) |
| 3 | tb | Sour cream |
| 2 | ts | Vanilla |
Blend the potato, 1/4-lb. butter and 16-oz. sour cream together in food processor. Add remaining cake ingredients, process in food processor - stop halfway and scrape, continue processing for 3 minutes. Pour into a 9 x 13-inch Pam-sprayed baking pan, bake at 350 degrees F for 45 minutes. For frosting, mix all frosting ingredients in food processor and spread over cooled cake.
[I can't decide if the potato is baked beforehand or not here. I haven't tried this, just thought it looked interesting. It's from a cooking contest for University staff at SUNY/Buffalo, in Dec. 1990.-JM] By Margie Suchman, typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 04-21-98 (22:56) The Once And Future Legend (1) Cooking
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