To prepare cake: Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
In large bowl, with mixer at low speed, beat sugar with butter 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 wooden pick inserted in center of cake comes
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 extract
until well blended with a good spreading consistency, adding additional milk if
Spread icing on top of cake, allowing some to drizzle down the sides.
Garnish top of cake with raspberries.
Yield: 16 servings
Use leftover mashed potatoes for this recipe. Peel 1 potato; cut into
1-inch chunks (you should have about 5 cups). Place in a saucepan; add water to
cover completely. Cook 13 to 15 minutes or until very tender. Drain water; return
cooked potato to pot. Stir over medium heat about 1 minute, until excess water has
evaporated. With potato masher, mash in 1/3 cup hot milk, 1/2 tablespoon butter,
and salt and pepper to taste. Beat with wooden spoon until smooth and creamy.