The original recipe is made with Idaho potatoes. Are they special? Do they taste different? Creamier? Never seen one, or tasted one; not a clue. I know the title of the recipe points in another direction, but I lied. Sorry.
- 1 4- ounce 115g Idaho russet potato, peeled and cut to fit feed tube
- 2 cups sour cream
- 1 ¾ cups cake flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ cup / 1 stick 115g unsalted butter, room tº
- 2 large eggs
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon
- 2 cups peanut butter
- 3.5 oz 100g semisweet chocolate, melted
- ¼ to ½ cup powdered sugar
- use large amount if using natural unsweetened pb
- 2 or 3 Tbs cream
Preheat oven to 350º. Butter and flour 9x13 inch cake pan or line it with foil.
If you don't have a large food processor you may need to make it in two batches. I do.
Put the shredding disc in the food processor and shred the potato. Transfer to a large bowl (you will use it to
mix the whole batter later), insert the steel knife and put the shredded potato back in the bowl of the processor.
Add half the remaining ingredients and process for 3 minutes, stopping once to scrape sides of bowl. Transfer mixture to the large bowl.
Repeat with remaining half of the ingredients and process another 3 minutes, stopping once to scrape sides of bowl. Add contents of food processor to potato mixture and combine everything well.
Transfer to prepared pan. Bake for 35 to 40 minutes, until tester inserted in center comes out clean. Cool completely in pan and invert onto platter.
Frost with peanut butter chocolate frosting, dust with powdered sugar or frost with whatever you like.
Melt chocolate in microwave or double boiler. Mix thoroughly with peanut butter and powdered sugar. Add cream until
it's of desired consistency. Spread on top of the cooled cake with a spatula.
from Bon Appétit – January 1989