Chocolate Potato Cake

 

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1 cup cold mashed potatoes (without added milk and butter)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup 2% milk
• 1 cup chopped walnuts or pecans

Caramel Icing:

• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1/4 cup evaporated milk
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Preparation:

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For the icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and the mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of the cake.

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