Ingredients and Preparation

• 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 grocery store.)
• 1/4 cup cocoa powder
• 1/4 cup slivered almonds

Preparation:

• In a large bowl combine the cake crumbs with the walnuts and apricot preserves. Mixing with your hands works best - kids will love this step!

• 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 paste into 6 equal pieces (medallions).

• 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" thick sections and place on a pretty dish for serving.

Important note: Adult supervision and participation is required for this activity.

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