CARAMEL FROSTED POTATO CAKE

CARAMEL FROSTED POTATO CAKE 3/4 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 1/2 cup whole milk 1 cup chopped walnuts FROSTING: 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 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. 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. Bake at 350° 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. 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.