CARAMEL-FROSTED POTATO CAKE RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caramel-Frosted Potato Cake Recipe image

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

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 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

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.
  • Print
  • Add to Recipe Box
  • Email a Friend

There are no comments yet!