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Caramel-Frosted Potato Cake

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.

12-16 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

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

Directions

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

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Caramel-Frosted Potato Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 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.