Mashed Potato Spice Cake With Caramel Frosting

SERVES: 10-12




  • 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.