BAKED POTATO CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 16 to 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Coat three 9-inch-roundcake pans with cooking spray. Prepare the cake mixes as directed; divide the batter evenly among the pans and bake 30 to 35 minutes. Let cool.
- Make the "potato skin" frosting: Beat the butter and milk with a mixer until smooth. Beat in the cocoa powder. Beat in the confectioners' sugar, 1 cup at a time, until the mixture is as thick as cookie dough. Form into 2 disks, wrap in plastic and refrigerate.
- Level the domed tops of 2 cakes with a serrated knife. Stack the flat cakes on a cardboard circle with vanilla frosting between each; use the remaining domed layer on top. Freeze 30 minutes.
- Trim the cake into a potato shape with a small serrated knife; reserve the trimmings. Cover the cake with a thin layer of vanilla frosting.
- Dust a sheet of parchment paper with cocoa powder. Remove 1 disk of chocolate frosting from the refrigerator and roll into a 5-by-10-inch oval, dusting with more cocoa. Repeat with the other disk of frosting.
- Use the parchment to press the frosting sheets against the cake as shown, leaving a few inches on top uncovered. Dust with more cocoa. (Don't worry about how the bottom of the cake looks-it will be covered with foil.)
- Gently fold back the frosting on top. Crumble about 1/2 cup of the cake trimmings (use the light inside pieces) and sprinkle them on top of the cake.
- Unwrap the candies and microwave until soft but not melted, about 12 seconds. Stack the candies, then flatten with your fingers. Set on top of the cake.
- When ready to serve, snip the mint leaves on top of the cake. Carefully wrap the bottom half of the cake with a large sheet of foil.
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