The best delicious Idaho Wet Chocolate L'orange Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Idaho Wet Chocolate L'orange Pound Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Idaho Wet Chocolate L'orange Pound Cake.
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=== FOR CAKE ===
3 c Granulated sugar
1 1/2 c Margarine or butter -; (3
-sticks)
3 c All-purpose flour
1 Container Sour cream -; (8
-oz)
1 c Mashed potatoes; (see
-comments)
1/2 c Unsweetened cocoa powder
1/2 c Orange juice
1 ts Baking soda
2 ts Orange extract
1/4 ts Salt
5 lg Eggs
=== FOR CREAM CHEESE ICING
-===
1 pk Cream cheese – (3 oz);
-softened
2 tb Milk (1 percent; 2 percent
-or whole)
2 c Powdered sugar
1 ts Vanilla
Raspberries; for garnish
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.
Comments: Use leftover mashed potatoes or 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.
Yields
16 servings
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