Idaho Wet Chocolate L'orange Pound Cake

Directions

1. To prepare cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
2. In large bowl, with mixer at low speed, beat sugar with margarine just till blended. Increase speed to high; beat 3 min or possibly till light and fluffy, scraping bowl frequently with rubber spatula.
3. Reduce speed to low. Add in flour, lowfat sour cream, mashed potatoes, cocoa pwdr, orange juice, baking soda, orange extract, salt and Large eggs. Beat till well-blended, constantly scraping bowl. Increase speed to high; beat 2 min, occasionally scraping bowl. Spoon batter into pan. Bake 1 hour and 30 min or possibly till toothpick inserted in center of cake comes out clean.
4. Let cake cold in pan on wire rack for 15 min. With spatula, loosen cake, remove from pan and place on rack to cold completely.
5. When cake is cold, prepare cream cheese icing: In a small bowl, with mixer at low speed, beat cream cheese and lowfat milk till smooth. Beat in sugar and vanilla till well-blended with a good spreading consistency, adding additional lowfat milk if necessary.
6. Spread icing on top of cake, allowing some to drizzle down the sides. Garnish top of cake with raspberries.
7. Yields 16 servings.
8. Comments: Use leftover mashed potatoes or possibly this recipe.
9. Peel 1 potato; cut into 1-inch chunks (you should have about 5 c.). Place in a saucepan; add in water to cover completely. Cook 13 to 15 min or possibly till very tender. Drain water; return cooked potato to pot. Stir over medium heat about 1 minute, till excess water has evaporated. With potato masher, mash in 1/3 c. warm lowfat milk, 1/2 Tbsp. butter, and salt and pepper to taste. Beat with wooden spoon till smooth and creamy.
10. Recipes furnished by the Idaho Potato Commission