Caramel-Frosted Potato Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes. Ingredients:
3/4 cup butter, softened |
2 cups sugar |
4 eggs, separated |
1 cup mashed potatoes (without added milk and butter) |
2 ounces german sweet chocolate, melted |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1/2 cup whole milk |
1 cup chopped walnuts |
frosting: |
1/4 cup butter |
1/2 cup packed brown sugar |
1-1/4 cups confectioners' sugar |
1/4 teaspoon vanilla extract |
2 to 4 tablespoons whole milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
3. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake. Yield: 12-16 servings.
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