Moist Chocolate Potato Cake with Caramel Icing

Instructions

1. 1

   Preheat oven to 350°F. Cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the mashed potatoes and vanilla.

2. 2

   In a separate bowl, whisk together the flour, cocoa, and baking soda. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition. Fold in the chopped nuts.

3. 3

   Pour the batter into two greased and floured 9-inch round baking pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

4. 4

   For the caramel icing, in a saucepan over low heat, cook the butter and brown sugar until the butter is melted and the mixture is smooth. Stir in the evaporated milk and bring to a boil, stirring constantly. Remove from heat and let cool to room temperature. Stir in the confectioners' sugar and vanilla until smooth. Spread the icing between the cake layers and over the top of the cake.