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BUTTERMILK SPICE CAKE WITH CARAMEL
FROSTING
 
1 3/4 c. sugar
1 c. cold mashed potatoes*
3/4 c. shortening
1 tsp. French's cinnamon
1/2 tsp. Morton Salt**
1/2 tsp. French's nutmeg
3 unbeaten eggs
1 tsp. soda
1 c. buttermilk or sour milk
2 c. sifted Pillsbury's best all-purpose flour**
3/4 c. walnuts, chopped
2 tbsp. flour

Combine sugar, mashed potatoes, shortening, cinnamon, salt and nutmeg in large mixing bowl. Cream thoroughly, about 4 minutes. Add eggs; mix until thoroughly blended. Combine soda and buttermilk or sour milk. Add alternately with sifted flour to the creamed mixture, beginning and ending with flour. Coat chopped walnuts with 2 tablespoons flour. Stir into batter. Turn into a 13 x 9 x 2-inch pan, well greased and lightly floured on the bottom.

Bake at 350F for 50 to 60 minutes. Cool and frost.

Makes one 13 x 9-inch cake.

*Reconstitute instant mashed potatoes as directed on label.

**For use with Pillsbury's best self-rising flour, omit salt and soda.

Quick Caramel Frosting:

1/4 c. butter
3/4 c. firmly packed brown sugar
3 tbsp. milk
2 c. sifted powdered sugar

Melt butter in saucepan; stir in brown sugar. Continue cooking over low heat 2 minutes. Add milk. Bring to a full boil. Cool to lukewarm without stirring. Add powdered sugar; beat until smooth and of spreading consistency.
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