Ingredients
-
-
3 cups granulated sugar
-
1 1/2 cups margarine or 1 1/2 cups butter, softened
-
3 cups all-purpose flour
-
1 large idaho potato, cooked and mashed
-
1/2 cup unsweetened cocoa
-
1/2 cup orange juice
-
1 teaspoon baking soda
-
2 teaspoons orange extract
-
1/4 teaspoon salt
-
5 large eggs
-
raspberries (to garnish)
-
-
1 (3 ounce) package cream cheese, softened
-
1 tablespoon milk
-
1 (8 ounce) container sour cream
Instructions
- About 4 hours before serving or early in the day: preheat oven to 350°F.
- Grease and flour 10 inch tube or Bundt 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 toothpick 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 confectioners’ sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.