Clarion County Recipe of the Day: Caramel-Frosted Potato Cake
Here’s an old-fashioned recipe that will become a family favorite!
Caramel-Frosted Potato Cake
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
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
~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 to 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 two minutes. Remove from the heat; cool for three minutes. Stir in the confectioners’ sugar, vanilla, and enough milk to achieve a thick pouring consistency. Pour over cake.
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