1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup 2% milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
2Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
Prize Winning Recipe
Total Time
Prep: 40 Min. Bake: 25 Min. + Cooling
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth.
Nutrition Facts
1 piece: 671 calories, 31g fat (15g saturated fat), 101mg cholesterol, 374mg sodium, 94g carbohydrate (71g sugars, 2g fiber), 8g protein.