Wet Chocolate L'orange Pound Cake Recipe

Name: Wet Chocolate L'orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups granulated sugar; 1 ½ cups margarine or 1 ½ cups butter, softened; 3 cups all-purpose flour; 1 (8 ounce) container sour cream; 1 large idaho potato, cooked and mashed; ½ cup unsweetened cocoa; ½ cup orange juice; 1 teaspoon baking soda; 2 teaspoons orange extract; ¼ teaspoon salt; 5 large eggs; raspberries (to garnish); 1 (3 ounce) package cream cheese, softened; 1 tablespoon milk; 2 cups confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

3 cups granulated sugar
1 ½ cups margarine or 1 ½ cups butter, softened
3 cups all-purpose flour
1 (8 ounce) container sour cream
1 large idaho potato, cooked and mashed
½ cup unsweetened cocoa
½ cup orange juice
1 teaspoon baking soda
2 teaspoons orange extract
¼ teaspoon salt
5 large eggs
raspberries (to garnish)
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

1
About 4 hours before serving or early in the day: preheat oven to 350F.
2
Grease and flour 10 inch tube or Bundt pan.
3
In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended.
4
Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
5
Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl.
6
Increase speed to high, beat 2 minutes, occasionally scraping bowl.
7
Spoon batter into prepared pan.
8
Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
9
Cool cake in pan on wire rack 15 minutes.
10
With spatula, loosen cake from pan, remove from pan and cool completely on rack.
11
When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake.
12
Garnish cake with raspberries.
13
To prepare the Cream Cheese Icing:In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
14
Beat in confectioners sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.

2283

kcal

Calories

Fat

337

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups granulated sugar, 1 ½ cups margarine or 1 ½ cups butter, softened, 3 cups all-purpose flour, 1 (8 ounce) container sour cream, and more.

Yes, Wet Chocolate L'orange Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wet Chocolate L'orange Pound Cake

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