Baked Vancouvers Recipes

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BAKED POTATO CAKE



Baked Potato Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 16 to 20

Number Of Ingredients 9

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

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.

BAKED VANCOUVERS



Baked Vancouvers image

Provided by Brian Boitano

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

1 12-ounce loaf chocolate pound cake
1 quart chocolate-chip ice cream, slightly softened
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 cup white rum

Steps:

  • Cut the pound cake into eight 3/4-inch-thick slices. Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top. Sprinkle with the cake crumbs. Freeze until the ice cream is hard, at least 1 hour.
  • Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water. Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes. Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks. Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.
  • Brown the meringue all over (including the indentation) with a kitchen torch. Place the rum in a small pot over low heat until warm but not boiling. Transfer to a liquid measuring cup and pour into the indentation in each dessert. Light the rum with a match. Let the flame burn out and serve immediately.

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