Serves: 5
Total Calories: 833
Position rack in center of oven and preheat to 350°. Butter a 9x13-inch baking pan and dust with flour. Place grated potato in work bowl. Combine all remaining ingredients and add half of the mixture to potato. Mix for 3 minutes, scraping bowl once. Transfer mixture to a larger bowl, add the balance of sour cream mixture, and beat an additional 3 minutes. Scrape sides of bowl once. Pour into prepared pan. Bake 35–40 minutes or until cake tester inserted in middle comes out clean. Cool completely in pan on rack. Invert onto cake dish and frost, if desired.
This Idaho Chocolate Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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