Ingredients
3/4 cup butter, softened2 cups sugar4 eggs, separated1 cup mashed potatoes (without added milk and butter)2 ounces German sweet chocolate, melted2 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground nutmeg1 teaspoon ground cloves1/2 cup whole milk1 cup chopped walnutsFROSTING:1/4 cup butter1/2 cup packed brown sugar1-1/4 cups confectioners’ sugar1/4 teaspoon vanilla extract2 to 4 tablespoons whole milk
Preparation
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.
