Mashed Potato Spice Cake With Caramel Frosting Recipes

MASHED POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Greas and flour a 9x13 inch pan; set aside.
• Cream sugar, and butter in a large bowl with electric mixer until fluffy.
• Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth.
• Stir in flour, milk and baking powder.
• Beat egg whites in a small bowl woth mixer until stiff.
• Fold egg whites into batter.
• Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Dust with confectioner's sugar.

MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9-inch layer pans.
• Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
• In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
• At low speed, gradually beat in flour mixture.
• At hight speed, beat egg whites until stiff peaks form.
• With whisk or rubber scraper, fold egg whites into flour mixture.
• Stir in nuts, raisins and cherries.
• Turn into pans.
• Bake 40 minutes.
• Let stand 1 minute before turning out to cool.
• For Caramel Frosting:.
• Melt butter in medium saucepan.
• Remove from heat.
• Add brown sugar, stirring until smooth.
• Over low heat, bring to boiling, stirring.
• Boil, stirring one minute.
• Remove from heat.
• Add milk.
• Over low heat, return just to boiling.
• Remove from heat and cool to 100°F on candy thermometer.
• (Bottom of pan will feel lukewarm.).
• To cool quickly, set pan in ice cubes.
• Gradually add confectioners sugar.
• Beat at low speed until blended inches.
• Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
• Add vanilla.
• Spread half on bottom layer of cake, letting it drip down sides.
• Place second layer on cake.
• Spread remaining frosting, allowing it to drip down sides.
• Swirl top of cake with back of spoon.
• Arrange pecans on top of cake.

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING

Steps:

• For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
• Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
• In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
• Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
• For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).

CONTEST-WINNING CHOCOLATE POTATO CAKE

Steps:

• 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.