2 cups finely crumbled chocolate cake
1/2 cup chopped walnuts
1/4 cup apricot preserves
1 (7 ounce) roll almond marzipan paste (in the baking section of
the
grocery store)
1/4 cup cocoa powder
1/4 cup slivered almonds
In a large bowl combine the cake crumbs with the walnuts and
apricot preserves. Mixing with your hands works best.
When evenly mixed, take approximately 1/4 cup of the crumb
mixture and shape it into irregular oval "logs" Wash your hands
and get ready to make the potato skins. Cut the roll of almond past
into 6 equal pieces. Place a piece between two sheets of waxed paper
and roll out into a 5 inch circular disk. Remove the waxed
paper and wrap the disk around the oval shaped cake mixture log.
Fold in all edges and press together to seal. If there is
extra "skin",
just pull it away and use on another "potato". The finished
shape should resemble a small russet potato. Divets and dents make
it look realistic. Roll the marzipan covered potato in the cocoa
powder. Insert a few slivered almonds to resemble slightly sprouted
potato eyes.
Serving: Place several potatoes in a small basket or bowl
and
present them as a dessert. After tricking everyone, slice
into 1/2 in
thick sections and place on a pretty dish for serving.