CARAMEL-FROSTED POTATO CAKE RECIPE
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.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- Originally published as Caramel-Frosted Potato Cake in Reminisce
- February/March 2007, p 49
- Nutritional Facts
- serving (1 slice) equals 415 calories, 19 g fat (9 g saturated fat), 85 mg cholesterol, 300 mg sodium, 59 g carbohydrate, 1 g fiber, 6 g protein.
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