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1
Preheat oven to 350u00b0F.
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2
Grease and flour two 9-inch layer pans.
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3
Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
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4
In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
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5
At low speed, gradually beat in flour mixture.
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6
At hight speed, beat egg whites until stiff peaks form.
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7
With whisk or rubber scraper, fold egg whites into flour mixture.
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8
Stir in nuts, raisins and cherries.
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9
Turn into pans.
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10
Bake 40 minutes.
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11
Let stand 1 minute before turning out to cool.
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12
For Caramel Frosting:
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13
Melt butter in medium saucepan.
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14
Remove from heat.
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15
Add brown sugar, stirring until smooth.
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16
Over low heat, bring to boiling, stirring.
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17
Boil, stirring one minute.
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18
Remove from heat.
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19
Add milk.
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20
Over low heat, return just to boiling.
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21
Remove from heat and cool to 100u00b0F on candy thermometer.
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22
(Bottom of pan will feel lukewarm.).
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23
To cool quickly, set pan in ice cubes.
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24
Gradually add confectioners sugar.
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25
Beat at low speed until blended inches.
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26
Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
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27
Add vanilla.
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28
Spread half on bottom layer of cake, letting it drip down sides.
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29
Place second layer on cake.
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30
Spread remaining frosting, allowing it to drip down sides.
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31
Swirl top of cake with back of spoon.
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32
Arrange pecans on top of cake.
