Spuddin’ Spice Cake with Quick Carmel Frosting
Recipe sponsored by San Luis Valley Information Center.
- 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.