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.

tasteofhome.com 

Carrot Pineapple Cake

Ingredients:
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
•
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Source: http://allrecipes.com/recipe/carrot-pineapple-cake-i/detail.aspx