Who would suspect the secret to this deliciousdessert is potatoes? This failproof recipe will have everyoneclamoring back for seconds.
Recipe: Wet Chocolate LOrangePound Cake
3 cups granulated sugar1 1/2 cups butter or margarine (3 sticks),softened3 cups all-purpose flour1 (8-ounce) container sour cream1 large Idaho Potato, cooked and mashed1/2 cup unsweetened cocoa powder1/2 cup orange juice1 teaspoon baking soda2 teaspoon orange extract1/4 teaspoon salt5 large eggsCream Cheese Icing:1 (3-ounce) package cream cheese, softened
About 4 hours before serving or earlyin 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. Increasespeed to high, beat 3 minutes or until light and fluffy, scrapingbowl often with rubber spatula.
Reduce speed to low, add flour and next8 ingredients; beat until well mixed, constantly scraping bowl.Increase speed to high, beat 2 minutes, occasionally scrapingbowl. Spoon batter into prepared pan.
Bake 1 hour and 30 minutes or until woodenpick 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 coolcompletely on rack.
When cake is cool, prepare Cream CheeseIcing, spread on top of cake allowing some to drizzle down thesides 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 confectionerssugar and vanilla extract until well-blended and a good spreadingconsistency, adding additional milk if necessary.
1 tablespoon milk
2 cups confectioners (powdered) sugar
1 teaspoon vanilla extractRaspberries for garnish
Makes 16 servings.
Recipe provided courtesy of the Idaho PotatoCommission.
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