Instructions: To prepare cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In large bowl, with mixer at low speed, beat sugar with margarine just until blended. Increase speed to high; beat 3 minutes or until light and fluffy, scraping bowl frequently with rubber spatula.

Reduce speed to low. Add flour, sour cream, mashed potatoes, cocoa powder, orange juice, baking soda, orange extract, salt and eggs. Beat until well-blended, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pan. Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.

Let cake cool in pan on wire rack for 15 minutes. With spatula, loosen cake, remove from pan and place on rack to cool completely.

When cake is cool, prepare cream cheese icing: In a small bowl, with mixer at low speed, beat cream cheese and milk until smooth. Beat in sugar and vanilla until well-blended with a good spreading consistency, adding additional milk if necessary.

Spread icing on top of cake, allowing some to drizzle down the sides. Garnish top of cake with raspberries.

Yields 16 servings.

Comments: Use leftover mashed potatoes or this recipe.

Peel 1 potato; cut into 1-inch chunks (you should have about 5 cups). Place in a saucepan; add water to cover completely. Cook 13 to 15 minutes or until very tender. Drain water; return cooked potato to pot. Stir over medium heat about 1 minute, until excess water has evaporated. With potato masher, mash in 1/3 cup hot milk, 1/2 tablespoon butter, and salt and pepper to taste. Beat with wooden spoon until smooth and creamy.

Recipes furnished by the Idaho Potato Commission

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