Baked Potato Cake
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Milk4 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 350 degrees F
2
Coat three 9-inch-roundcake pans with cooking spray
3
Prepare the cake mixes as directed; divide the batter evenly among the pans and bake 30 to 35 minutes
4
Let cool
5
Make the "potato skin" frosting: Beat the butter and milk with a mixer until smooth
6
Beat in the cocoa powder
7
Beat in the confectioners' sugar, 1 cup at a time, until the mixture is as thick as cookie dough
8
Form into 2 disks, wrap in plastic and refrigerate
9
Level the domed tops of 2 cakes with a serrated knife
10
Stack the flat cakes on a cardboard circle with vanilla frosting between each; use the remaining domed layer on top
11
Freeze 30 minutes
12
Trim the cake into a potato shape with a small serrated knife; reserve the trimmings
13
Cover the cake with a thin layer of vanilla frosting
14
Dust a sheet of parchment paper with cocoa powder
15
Remove 1 disk of chocolate frosting from the refrigerator and roll into a 5-by-10-inch oval, dusting with more cocoa
16
Repeat with the other disk of frosting
17
Use the parchment to press the frosting sheets against the cake as shown, leaving a few inches on top uncovered
18
Dust with more cocoa
19
(Don't worry about how the bottom of the cake looks-it will be covered with foil
20
) Gently fold back the frosting on top
21
Crumble about 1/2 cup of the cake trimmings (use the light inside pieces) and sprinkle them on top of the cake
22
Unwrap the candies and microwave until soft but not melted, about 12 seconds
23
Stack the candies, then flatten with your fingers
24
Set on top of the cake
25
When ready to serve, snip the mint leaves on top of the cake
26
Carefully wrap the bottom half of the cake with a large sheet of foil
27
Photograph by Andrew Purcell