MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9-inch layer pans.
• Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
• In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
• At low speed, gradually beat in flour mixture.
• At hight speed, beat egg whites until stiff peaks form.
• With whisk or rubber scraper, fold egg whites into flour mixture.
• Stir in nuts, raisins and cherries.
• Turn into pans.
• Bake 40 minutes.
• Let stand 1 minute before turning out to cool.
• For Caramel Frosting:.
• Melt butter in medium saucepan.
• Remove from heat.
• Add brown sugar, stirring until smooth.
• Over low heat, bring to boiling, stirring.
• Boil, stirring one minute.
• Remove from heat.
• Add milk.
• Over low heat, return just to boiling.
• Remove from heat and cool to 100°F on candy thermometer.
• (Bottom of pan will feel lukewarm.).
• To cool quickly, set pan in ice cubes.
• Gradually add confectioners sugar.
• Beat at low speed until blended inches.
• Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
• Add vanilla.
• Spread half on bottom layer of cake, letting it drip down sides.
• Place second layer on cake.
• Spread remaining frosting, allowing it to drip down sides.
• Swirl top of cake with back of spoon.
• Arrange pecans on top of cake.