Wet Chocolate L'Orange Pound Cake
Yield: 16 servings
- 3 cups granulated sugar
- 1 1/2 cups butter
- 3 cups all-purpose flour
- 1 (8 ounce) container sour cream
- 1 cup mashed potatoes*
- 1/2 cup unsweetened cocoa powder
- 1/2 cup orange juice
- 1 teaspoon baking soda
- 2 teaspoons orange extract
- 1/4 teaspoon salt
- 5 large eggs
Cream Cheese Icing
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons milk (1%, 2% or whole)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Raspberries for garnish
- 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 for 2 minutes, occasionally scraping bowl.
- Spoon batter into pan.
- Bake for 1 hour and 30 minutes or until wooden pick 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.
- 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.
* 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 for 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.
** For best results, use our Pan Release!
Source: St. Louis Post-Dispatch - 10-19-1998