8 ounces coca-cola for an adult cake guinness® (or )
16 ounce cream cheese
2 medium eggs
0.3 cup heavy cream
2 cups boxed original potatoes dry mashed idahoan®
0.8 cup powdered sugar
0.5 cup cup heavy whipping cream sour
1.8 cups caster sugar
1 stick butter unsalted
0.5 cup cocoa powder unsweetened
1 tablespoon vanilla
Equipment
food processor
frying pan
sauce pan
oven
whisk
toothpicks
Directions
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!
