Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Butter |
| 2 cups | Sugar |
| 3 eaches | Eggs |
| 2 cups | Flour, all-purpose |
| 1 teaspoon | Cinnamon, ground |
| 1 teaspoon | Cloves, ground |
| 2 teaspoons | Baking powder |
| 3 tablespoons | Cocoa |
| 4 cups | Sugar, brown |
| ½ cup | Milk |
| 1 cup | Potatoes; cooked, mashed, unseasoned |
| ½ cup | Milk |
| 1 teaspoon | Vanilla extract |
| 1 cup | Raisins, seedless; chopped |
| 1 cup | Dates; chopepd |
| 4 tablespoons | Flour, all-purpose |
| 2 teaspoons | Butter |
| 1 teaspoon | Vanilla extract |
CARAMEL FROSTING
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. Typed for you by Nancy Coleman.
Submitted By DOROTHY FLATMAN On 02-09-95