Wet Chocolate L'orange Pound Cake

Recipe by Steve P.
READY IN: 4hrs




  • About 4 hours before serving or early in the day: preheat oven to 350°F.
  • Grease and flour 10 inch tube or Bundt pan.
  • 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.
  • 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.
  • Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool cake in pan on wire rack 15 minutes.
  • With spatula, loosen cake from pan, remove from pan and cool completely on rack.
  • 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.
  • To prepare the Cream Cheese Icing:In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
  • Beat in confectioners’ sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.