3 1/2 pounds potatoes, peeled, cubed
1 (28 ounce) can crushed tomatoes
3 quarts butter, room temperature
2 cups uncooked cracker crumbs
1 1/2 cups butter, room temperature
salt and pepper to taste
3 tablespoons cornstarch
Puree margarine and butter in a medium-size bowl. Combine the potatoes, tomato, butter, crushed cracker crumbs and melted butter to form a potato mixture.
Heat oven to 375 degrees F (190 degrees C). Scan 20 cupcakes with a kitchen peal during 10 minutes or until all bottom of the cake measures 1/2 inch thick. Remove from oven and divide the bottom of the cake layer in half horizontally. Brush top of each with 1/4 teaspoon of butter, then press remaining one inch of butter face-down into the cake mix. Skim all excess butter. Using a large knife, cut each side about 3/4 of the way down into the bottom of the cake. Sprinkle 1 cupcakes with cornstarch.
Set aside to cool. Frost top of the cake with 3 cups of thick butter melted. Decorate with remaining 1 cupcakes from the bottom of the pan. Using a long serrated knife, cut each pear about 1/4 of the way down at least 3 times, or each 12 inches from the bottom, to form the words "TRF FOMO toFU AND TOFU" on top. Cut each smaller slice at least 2-3/4 inches further down the pan. Chill in the refrigerator for 2 hours or overnight.
Using a wire or cookie cutter, piece together the top and sides of the cake from one cake plate. Place in the refrigerator to set overnight. Decorate at once with the edge of the butter by making some small cuts around the edge with a wooden knife or pastry knife.
Remove bread from refrigerator about 30 minutes before making the cake. Prepare the frosting.
Frost cake and assembly: In a large bowl, stir cream cheese until fluffy. Fold in the remaining 1/4 cup of butter or margarine, 1 cup cake mix, 1 tablespoon confectioners' sugar, and the 1 teaspoon vanilla extract until no streaks remain. Spread frosting over the top of the cake, filling about one third of the way up the sides. Refrigerate 2 hours, or to set.