Spud and Spice Cake with Quick Caramel Frosting

1 3/4 cups granulated sugar
1 cup cold mashed potatoes, from instant is OK
3/4 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 unbeaten eggs
1 teaspoon baking soda
1 cup buttermilk or sour milk
2 cups sifted all-purpose flour
3/4 cup walnuts, chopped
2 tablespoons all-purpose flour

Combine in mixing bowl, sugar, potatoes, shortening,
cinnamon, salt and nutmeg. Cream 4 minutes.

Add eggs; blend well. Combine baking soda and
buttermilk. Add alternately with 2 cups of
flour to creamed mixture, beginning and ending
with flour.

Coat nuts with 2 tablespoons flour, stir into batter.

Turn into 13 x 9 x 2-inch pan, well greased and
floured on bottom.

Bake at 350 degrees F for 50 to 60 minutes. Cool.
Frost with Quick Caramel Frosting.

Quick Caramel Frosting

1/4 cup butter
3/4 cup brown sugar, firmly packed
3 tablespoons milk
2 cups confectioners' sugar, sifted

Melt butter in pan. Stir in brown sugar.
Cook over low heat 2 minutes. Add milk.
Bring to a full boil; cool to lukewarm.
Add confectioners' sugar; beat until of
spreading consistency.

Source: Pittsburgh, PA, Press newspaper,
Sunday, Jan 24, 1960