Magic Mashed Potato Chocolate Cake with Caramel Chocolate Icing

Yield: 1 large cake (2 layers) Tip: Drizzle over a caramel sauce by melting ½ cup of caramel treat and ½ cup of cream together. Cool and drizzle over the decorated cake

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Directions

Pre-heat the oven to 180°C.
Place the butter and sugar in the bowl of a mixer fitted with a paddle or in a large bowl if creaming by hand. Cream together until light and fluffy.
Add the eggs one by one and then the potatoes mixing well after each addition.
Sift together the flour, potato flour, cocoa powder and baking soda.
Add the dry ingredients alternately with the milk, beating well after each addition.
Pour into two 20-22cm cake tins sprayed with non-stick spray.
Bake for 25-30 minutes until a toothpick comes out clean.
Remove from the heat and allow to cool completely.
For the icing: In the bowl of a mixer fitted with a paddle cream the butter until completely smooth.
Sift the icing sugar and add one cup at a time while creaming.
Once all the icing sugar is incorporated add in the caramel treat and essence and mix well.
Refrigerate for 15 minutes.
Place one cake on the serving plate and spread a layer of icing in the centre.
Place the second cake layer on top and spread the remaining icing on the top of the cake.
Decorate with chosen decorations and serve.

Ingredients

<h3>Cake</h3>
1 cup Butter/Margarine, softened
1 cup Sugar, white, granulated
1 cup Sugar, brown, granulated
2 Eggs, large
1 cup Mashed potato, cold (no butter or milk added)
1 ½ cups Flour, cake
½ cup Potato flour
½ Cocoa powder
1 tsp Baking soda
1 cup Milk, full cream
<h3>Icing</h3>
1 cup Butter/White Margarine, softened
3 cups Icing Sugar
½ cup Caramel Treat
1 tsp Caramel Essence