Serves: 5
Total Calories: 1,838
Cream together the light brown sugar, egg yolks, and shortening. Add milk, melted chocolate (beaten in while hot), and hot riced potatoes. Reserve 1/4 cup flour for nuts. Add remaining flour, salt, baking powder, and spices sifted together; fold in the floured nuts. Beat egg whites until stiff; fold into mixture. Pour into 3 greased and floured layer cake pans, and bake at 350° for 25 minutes. Make Filling.
Filling:
Cook cream, butter, and sugar together until it forms a soft ball in cold water; remove from heat, add vanilla, and beat until creamy. When cool, spread between cake layers and on top.
This Potato Caramel Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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