Idaho Potato Pound Cake with Fresh Berries and Chocolate Chantilly

Idaho Potato Pound Cake with Fresh Berries and Chocolate Chantilly

From: Chef Michael Symon, Lolita, Cleveland, OH. Yield: 1 cake.

3 cups sugar

1½ cups butter or margarine, softened (3 sticks)

3 cups all-purpose flour

1 8-oz. container sour cream

1 large Idaho® Potato, cooked and mashed (see below)

½ cup unsweetened orange juice

½ cup unsweetened cocoa

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