Baked Potato Cake

Total Time:
2 hr 25 min
Prep:
1 hr 55 min
Cook:
30 min

Yield:
16 to 20
Level:
Easy

Ingredients
  • Cooking spray
  • 2 16 -to-18-ounce boxes white cake mix (plus required ingredients)
  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons unsweetened cocoa powder, plus more for dusting
  • 3 to 4 cups confectioners' sugar
  • 2 16 -ounce tubs vanilla frosting
  • 3 yellow Starburst candies
  • 2 fresh mint leaves
Directions
  • 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.

  • Photograph by Andrew Purcell


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    This recipe is featured in:

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