Wet Chocolate L’Orange Pound Cake
Who would suspect the secret to this delicious dessert is potatoes? This failproof recipe will have everyone clamoring back for seconds.
3 cups granulated sugar
1 1/2 cups butter or margarine (3 sticks), softened
3 cups all-purpose flour
1 (8-ounce) container sour cream
1 large Idaho Potato, cooked and mashed
1/2 cup unsweetened cocoa powder
1/2 cup orange juice
1 teaspoon baking soda
2 teaspoon orange extract
1/4 teaspoon salt
5 large eggs
Cream Cheese Icing:
1 (3-ounce) package cream cheese, softened
1 tablespoon milk
2 cups powdered sugar
1 teaspoon vanilla extract
Raspberries for garnish
- About 4 hours before serving or early in the day: Preheat oven to 350°F (175°C). Grease and flour 10-inch tube pan.
- In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended. Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
- Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl. Increase speed to high, beat 2 minutes, occasionally scraping bowl. Spoon batter into prepared pan.
- Bake 1 hour and 30 minutes or until wooden pick inserted in center of cake comes out clean.
- Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake from pan, remove from pan and cool completely on rack.
- When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake. Garnish cake with raspberries.
- To prepare the Cream Cheese Icing: In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth. Beat in powdered sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.
Makes 12 servings.
Recipe provided courtesy of the Idaho Potato Commission.