Recipe - Iced Walnut Parfait

=== FOR CAKE ===
3 cup Granulated sugar
1 One half cup Margarine or butter ; (3
sticks)
3 cup Allpurpose flour
1 Container Sour cream ; (8
oz)
1 cup Mashed potatoes; (see
comments)
One half cup Unsweetened cocoa powder
One half cup Orange juice
1 teaspoon Baking soda
2 teaspoon Orange extract
One fourth teaspoon Salt
5 lg Eggs
=== FOR CREAM CHEESE ICING
===
1 pack Cream cheese (3 oz);
softened
2 tablespoon Milk (1 percent; 2 percent
or whole)
2 cup Powdered sugar
1 teaspoon Vanilla
Raspberries; for garnish

To prepare cake: Preheat oven to 350 degrees. Grease and flour a 10inch
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 wellblended,
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
wellblended 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