Caramel-Frosted Potato Cake

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes (without added milk and butter)
2 ounces German sweet chocolate, melted
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup milk
1 cup chopped walnuts

Frosting:
1/4 cup butter
1/2 cup packed brown sugar
1-1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate.

Combine the flour, baking soda, nutmeg and cloves; add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes.

Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake. Makes 12-16 servings.