Caramel-Frosted Potato Cake

• 3/4 cup butter, softened
• 2 cups sugar
• 4 eggs,
• 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

1. 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.
2. 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.
3. Bake at 350u0b0 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.
4. 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.

butter, sugar, eggs, potatoes, sweet chocolate, flour, baking soda, ground nutmeg, ground cloves, milk, walnuts, butter, brown sugar, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/caramel-frosted-potato-cake/ (may not work)