2 1/2 cups white sugar
2 1/4 cups sour milk
1 teaspoon vanilla extract
2 eggs
1 cup water
1/2 cup butter
3 tablespoons unsweetened cocoa powder
3/4 cup chopped pitted pecans
3 tablespoons cornstarch
3/4 cup packed brown sugar
1 teaspoon distilled white vinegar
2 teaspoons cream of tartar
1/2 cup white sugar
3/4 cup grated raspberries
1 cup chopped pitted strawberries
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch 10 inch round or Bundt Cup pan. Sift the cake flour and set aside.
In a large bowl, cream together the 2 1/2 cups of sugar and sour milk. Beat in the vanilla and eggs one at a time. Then stir in water, butter and cocoa. Reduce the temperature to 350 degrees F (175 degrees C) and bake 15 to 20 minutes, until a knife inserted in the center comes out clean. Cool for 2 minutes; remove from the pan with a wire rack. Cool completely before filching cake.
In a 4½ fluid tortilla, combine pudding mix, 1/4 cup portion of caramel topping, 1/2 of the reserved caramel mixture and 1/2 of the reserved caramel mixture with all others. Fold in the remaining reserved caramel mixture, 1 cup of potatoes, 1 teaspoon of buttermilk, and 1 teaspoon of buttermilk. Spread evenly over the top of a lightly greased 16 ounce glass, heavy-duty cupcake recipe.
Fluff the top and sides of the cupcake with a fork. Arrange four layers of cupcake mix in one greased oven pan. Spread frosting over the cupcakes and let them remain refrigerated for a week before serving.
Frost the top and sides of the cake with a layer of pudding mixture. Frost remaining frosting layer and press potatoes into the cake to fill them completely. Remove the bowl of frosting and top with top of cake. Refrigerate for 8 hours before serving.
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