Ingredients
1 cup butter, softened2 cups sugar2 large eggs, room temperature1 cup cold mashed potatoes (without added milk and butter)1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1 cup 2% milk1 cup chopped walnuts or pecansCARAMEL ICING:1/2 cup butter, cubed1 cup packed brown sugar1/4 cup evaporated milk2 cups confectioners’ sugar1/2 teaspoon vanilla extract
Preparation
In 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.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For 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.
