The best delicious Potato Caramel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Potato Caramel Cake recipe today!
Hello my friends, this Potato Caramel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Potato Caramel Cake is amazingly delicious, and addictive, everyone will be asking for more Potato Caramel Cake.
What Makes This Potato Caramel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Potato Caramel Cake.
Ready to make this Potato Caramel Cake Recipe? Let’s do it!
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2 c Butter 1 c Potatoes; cooked, mashed,
2 c Sugar -unseasoned
3 ea Eggs 1/2 c Milk
2 c Flour, all-purpose 1 ts Vanilla extract
1 ts Cinnamon, ground 1 c Raisins, seedless; chopped
1 ts Cloves, ground 1 c Dates; chopepd
2 ts Baking powder 4 tb Flour, all-purpose
3 tb Cocoa
-CARAMEL FROSTING-
4 c Sugar, brown 2 ts Butter
1/2 c Milk 1 ts Vanilla extract
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Combine 2 cups flour with
the cinnamon, cloves, baking powder, and cocoa. Sift together. Add
sifted dry ingredients to creamed mixture alternately with potatoes
and milk. Add vanilla. Sprinkle raisins and dates with 4 tablespoons
flour, and stir into batter. Spoon mixture into 3 greased and
floured 9″ layer cake pans; bake at 350 degrees for 30 minutes or
until cake tests done. Cool cake layers and put together with Caramel
Frosting.
Caramel Frosting: Combine sugar, milk, and butter and cook to 235
degrees on candy thermometer. Cool. Add vanilla and beat to spreading
consistency. Yield: enough for three 9″ layers. SOURCE: Southern
Living Magazine, sometime in 1973.
Yields
1 servings
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