| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 1 hr 55 min |
| Cook: | 30 min |
| Yield: | 16 to 20 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 598 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 1 g |
| Sugar | 85 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 451 mg |
Reviews
I made this “Baked Potato Cake” and brought it on a weekend RV camping trip because, who doesn’t want a festive cake for camping? RV camping is the perfect occasion for this cake. I’ll be making this again for sure.