I have been baking this cake every Christmas for decades. My sister-in-law gave me the recipe in 1941, and it has been in demand ever since. My grandchildren have never been able to figure out why it’s called a potato cake, since it doesn’t taste at all like potatoes!

Caramel Frosted Potato Cake is a unique and delicious dessert that combines the flavors of caramel, chocolate, and potatoes. This cake has a rich and moist texture, thanks to the addition of mashed potatoes in the batter. The recipe for this cake has been enjoyed by many families for generations, passed down through the years.

The origins of this cake can be traced back to the early 20th century when resourcefulness in the kitchen was essential due to limited ingredients and rationing during wartime. In an effort to create a moist and tender cake, bakers began experimenting with unconventional ingredients, such as mashed potatoes, which added moisture and richness to the final product.

Over time, this unique recipe gained popularity and became a cherished family favorite, passed down through generations. The combination of mashed potatoes and chocolate in a cake might seem unusual, but the result is a wonderfully moist texture that perfectly complements the sweetness of the caramel frosting.

Caramel Frosted Potato Cake has become a beloved classic, appreciated for its rich flavor profile and the surprise element of mashed potatoes. It has found its place in family gatherings, holiday celebrations, and special occasions, where it never fails to impress and delight those who indulge in its unique taste.

Now, you can continue the tradition and savor the history of this remarkable cake by following the detailed instructions provided. Get ready to experience the magic of Caramel Frosted Potato Cake—a delightful treat that brings together the unexpected harmony of flavors and showcases the ingenuity of home baking.

PREP: 20 MIN.

BAKE: 55 MIN. + COOLING

MAKES: 12-16 SERVINGS

INGREDIENTS

• ¾ 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
• ½ cup whole milk
• 1 cup chopped walnuts

INSTRUCTIONS

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Beat in the egg yolks, mashed potatoes, and melted chocolate.
3. In a separate bowl, combine the flour, baking soda, nutmeg, and cloves.
4. Gradually add the dry mixture to the creamed mixture, alternating with milk, beating well after each addition.
5. Stir in the chopped walnuts.
6. In a small bowl, beat the egg whites until stiff peaks form.
7. Gently fold the beaten egg whites into the cake batter.
8. Pour the batter into a greased and floured 10-inch fluted tube pan.
9. Bake at 350°F (175°C) for 55-60 minutes or until the cake springs back when lightly touched.
10. Cool the cake in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

FOR FROSTING:

1. In a small saucepan, melt ¼ cup of butter.
2. Add packed brown sugar to the melted butter and cook and stir over low heat for 2 minutes.
3. Remove the saucepan from heat and let it cool for 3 minutes.
4. Stir in confectioners’ sugar, vanilla extract, and enough whole milk to achieve a thick pouring consistency.
5. Pour the frosting over the cooled cake, allowing it to drizzle down the sides.

Enjoy your delicious Caramel Frosted Potato Cake!