Potato Caramel Cake Mary Rowe Ruble (1895-1982) was a native of Del Rio, Tennessee. She graduated from Newport High School in 1912 and started her teaching and college career that same year. For several years, she would teach part of the year and go to college part of the year. She ended up with three diplomas from East Tennessee State Normal School, a two-year certificate, a three-year certificate, and a bachelor’s degree. She received her M.A. degree in home economics from the University of Tennessee. Miss Ruble’s teaching career spanned 53 years, from 1912 to 1965. From 1912-18 she taught in the elementary schools of Cocke County. From 1918-21 she was a Home Demonstration Agent in Polk and Jefferson counties. From 1921-65 she taught home economics at Cocke County High School in Newport. From 1966-76 she served as County Historian for Cocke County. In her retirement years, she published a book, Reminiscing with Recipes, which included some popular ones from her teaching career. In discussing this recipe she said, “When I tasted a piece of this cake at a Domestic Science Open House at East Tennessee State Normal in 1912, I decided right then to study cooking and try to learn to bake cakes like that one.” 2/3 cup shortening 2 cups sugar 4 eggs, separated 1 cup hot mashed potatoes 2 squares melted chocolate 1/2 cup sweet milk 3 1/2 teaspoons baking powder 2 cups sifted flour 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 cup black walnut meats 1 box seeded raisins Caramel Icing: 3 cups brown sugar 1 small can evaporated milk 2 tablespoons white corn syrup 1/2 cup margarine Cream shortening and sugar. Add beaten egg yolks, mashed potatoes, and melted chocolate. Sift dry ingredients together and add to the first mixture, alternately with the milk. Dredge nuts and raisins in flour and add to the batter. Fold in beaten egg whites. Bake in 2 large or 3 small layers at 350 degrees for 25 minutes. Mix ingredients well in a heavy, preferably shallow pan or iron skillet. Stir constantly. When sugar mixture boils, add margarine. Mix well and test. Cook to "soft ball" stage. Beat until mixture begins to stiffen, then spread on cooled cake.