Contest-Winning Chocolate Potato Cake

• 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 whole milk
• 1 cup chopped walnuts or pecans
• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1/4 cup evaporated milk
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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.
2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350u0b0 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.
3. 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.

butter, sugar, eggs, cold mashed potatoes, vanilla, flour, baking cocoa, baking soda, milk, walnuts, butter, brown sugar, milk, sugar, vanilla

Taken from www.tasteofhome.com/recipes/contest-winning-chocolate-potato-cake/ (may not work)