Yield: 16  Servings
Who would suspect the secret to this delicious  dessert is genuine Idaho Potatoes? This fast and failproof recipe will have  everyone clamoring back for seconds. 
INGREDIENTS:
3 cups granulated sugar 
1 1/2 cups margarine or butter (3  sticks), softened 
3 cups all-purpose flour 
1 8-oz. container sour cream 
1 large Idaho Potato, cooked and  mashed 
1/2 cup unsweetened cocoa 
1/2 cup orange  juice 
1 tsp. baking soda 
2 tsp. orange extract  
1/4 tsp. salt 
5 large eggs 
Cream  Cheese Icing (below) 
Raspberries for garnish 
DIRECTIONS:
1.. About 4 hours before serving or early in the day:  preheat oven to 350°F. Grease and flour 10 inch tube pan. 
2.. 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. 
3.. 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. 
4.. Bake 1 hour and 30 minutes or until  toothpick inserted in center of cake comes out clean. 
5.. Cool cake  in pan on wire rack 15 minutes. With spatula, loosen cake from pan, remove from  pan and cool completely on rack. 
6.. 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. 
Cream Cheese  Icing:
INGREDIENTS:
1 3-oz. package cream  cheese, softened 
1 tbsp. milk 
2 cups  confectioners' sugar 
1 tsp. vanilla extract 
DIRECTIONS:
To prepare the Cream Cheese Icing:  
1.. In a small bowl, with mixer at low speed, beat softened  cream cheese and milk until smooth.
2.. Beat in confectioners' sugar  and vanilla extract until well-blended and a good spreading consistency, adding  additional milk if necessary. 
Approximate nutritional analysis per  serving: Calories, 606; Cholesterol, 14 mg.; Sodium, 401 mg.; Protein, 6 g. ;  Carbohydrate, 97 g.; Fat, 23 g. 
(does not include optional  ingredients)
     
      Copyright © 1997-2006 Idaho Potato  Commission. ALL RIGHTS RESERVED. Find additional recipes at: www.idahopotato.com
 
 
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