Spuddin’ Spice Cake with Quick Carmel Frosting

Recipe sponsored by San Luis Valley Information Center.

Sharon Stoeber

Servings: 12

  • 1 ¾ cup Sugar
  • 1 cup  Colorado Potatoes, cold, mashed, unseasoned
  • ¾ cup  Shortening
  • ½ teaspoon  Salt
  • 1 ½ teaspoon  Cinnamon
  • 1-teaspoon  Nutmeg
  • 3 eggs Unbeaten
  • 1-teaspoon  Soda combined with 1-cup buttermilk
  • 2 cups  All-purpose flour
  • Quick Caramel Frosting
  • ¼ cup  Butter
  • ¾ cup  Brown sugar; firmly packed
  • 3 tablespoons  Milk
  • 2 cups  Powdered sugar, sifted


Cream sugar, potatoes, shortening, salt and spices for 4 minutes. Add eggs and beat until thoroughly blended. Add buttermilk mixture alternately with flour, starting and ending with flour. Pour into two greased and floured 8-inch pans or one 9×13 inch-pan. Bake at 350 for 30-35 minutes or until cake tester inserted in middle comes out clean.

Quick Caramel Frosting:

Melt butter in pan; stir in brown sugar. Cook over low heat two minutes. Add milk. Bring to full boil. Cool to lukewarm with out stirring. Add powdered sugar. Beat until smooth and of spreading consistency. Frost cooled cake.