CHOCOLATE POTATO CAKE

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 CARAMEL ICING: 1/2 cup butter, cubed 1 cup packed brown sugar 1/4 cup evaporated milk 2 cups confectioners' sugar 1/2 teaspoon vanilla extract 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. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° 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. 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.