Idaho Wet Chocolate L'Orange Pound Cake

Recipe Ingredients

		For Cake
3 cups	594g / 20oz	Granulated sugar
1 1/2 cups	297g / 10oz	Margarine or butter - (3 sticks)
3 cups	187g / 6.6oz	All-purpose flour
1		Sour cream - (8 oz)
1 cup	237ml	Mashed potatoes - (see comments)
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1/2 cup	118ml	Orange juice
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Orange extract
1/4 teaspoon	1.3ml	Salt
5 teaspoons	25ml	Eggs (large)
		For Cream Cheese Icing
1		Cream cheese - (3 oz) - softened
2 tablespoons	30ml	Milk (1 percent, 2 percent or whole)
2 cups	396g / 13oz	Powdered sugar
1 teaspoon	5ml	Vanilla
		Raspberries - for garnish

Recipe Instructions

To prepare cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In large bowl, with mixer at low speed, beat sugar with margarine just until blended. Increase speed to high; beat 3 minutes or until light and fluffy, scraping bowl frequently with rubber spatula.

Reduce speed to low. Add flour, sour cream, mashed potatoes, cocoa powder, orange juice, baking soda, orange extract, salt and eggs. Beat until well-blended, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pan. Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.

Let cake cool in pan on wire rack for 15 minutes. With spatula, loosen cake, remove from pan and place on rack to cool completely.

When cake is cool, prepare cream cheese icing: In a small bowl, with mixer at low speed, beat cream cheese and milk until smooth. Beat in sugar and vanilla until well-blended with a good spreading consistency, adding additional milk if necessary.

Spread icing on top of cake, allowing some to drizzle down the sides. Garnish top of cake with raspberries.

Yields 16 servings.

Source:
St. Louis Post-Dispatch - 10-19-1998 - Recipes furnished by the Idaho Potato Commission

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