1-Step 1: Cream the Base Begin by creaming 1 cup softened butter and 2 cups sugar until light and fluffy, which takes about 5 to 7 minutes. Beat in 2 large eggs one at a time, then add 1 cup cold mashed potatoes without milk or butter, along with 1 teaspoon vanilla extract, at a reduced mixer speed to keep the mixture smooth.

2-Step 2: Mix Dry Ingredients In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup baking cocoa, and 1 teaspoon baking soda. Gradually add these dry ingredients to the creamed mixture, alternating with 1 cup 2% milk, and beat well after each addition to prevent overmixing.

3-Step 3: Add Finishing Touches Fold in 1 cup chopped walnuts or pecans gently to maintain the batter’s texture. Pour the batter into two greased and floured 9-inch round pans, then bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

4-Step 4: Cool and Ice Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely. For the caramel icing, cook 1/2 cup cubed butter and 1 cup packed brown sugar over low heat until melted and smooth, then add 1/4 cup evaporated milk and bring to a boil while stirring constantly. Remove from heat, cool to room temperature, and whisk in 2 cups confectioners’ sugar and 1/2 teaspoon vanilla extract until smooth. Spread the icing between layers and over the top, optionally sprinkling extra pecans for added crunch.