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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

1 tsp. baking soda

2 tsp. orange extract

¼ tsp. salt

5 large eggs

Mashed Potatoes:

1 large Idaho® Potato, peeled and cut into 1" chunks (about 5 cups chunks)

⅓ cup milk, heated

½ Tbsp. butter to taste, salt and pepper as needed for garnish: raspberries

Prepare mashed potatoes (if using leftover potatoes skip to next paragraph) by placing cut potatoes in small pot with enough water to completely cover. Cook 13-15 minutes or until very tender. Drain water and return cooked potatoes to pot. Stir over medium heat, about 1 minute or until excess water has evaporated. Remove from heat. With potato masher or electric hand mixer, mash in butter, hot milk, salt and pepper. Beat until potatoes reach a smooth consistency.

About 4 hours before serving, preheat oven to 350°F. Grease and flour a 10" pan.

Using electric mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high and beat an additional 3 minutes or until light and fluffy, scraping bowl frequently with rubber spatula. Reduce speed to low and add flour, sour cream, mashed potatoes, cocoa, orange juice, baking soda, extract and eggs. Beat until well blended, constantly scraping bowl. Increase speed to high and beat for 2 minutes, scraping bowl occasionally. Spoon batter into prepared pan.

Bake for 1 hour and 30 minutes, or until a cake tester comes out clean. Cool cake on a wire rack for 15 minutes. With spatula, loosen cake from pan, turn pan upside down and remove cake and place on rack to cool completely. Serve with raspberries as garnish. Whipped cream, icing or other fruit may be used.