This is a hoot ......lololololololol
April Fool's Cake
This Saturday, your kids will be thrilled to hear that you're serving a
gorgeous layer cake for dinner. But the joke's on them when they realize it's a
meat loaf "cake" with mashed potato "frosting"! Don't miss our April Fools
feature for more foolish food fun!
Ingredients
For the Meat Loaf
2 pounds lean ground beef
3 large eggs
1 cup bread crumbs
2/3 cup sliced green onions
1/2 cup milk
1/2 cup chopped fresh parsley
3 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
For the Decoration
1 jar (12 ounces) roasted red peppers, drained and patted dry
3 1/2 cups hot mashed potatoes
8 cherry tomatoes, stems removed
Prep Time: 40 minutes
Baking Time: 20-25 minutes
Serves 8
Directions
Preparing the Meat Loaf
1. Preheat oven to 375F. In a large bowl, combine ground beef, eggs, bread
crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and
pepper just until blended.
2. Divide mixture between two 8-inch round cake pans, patting to cover pans
evenly and make level.
3. Bake meat loaves until juices run clear when meat is pierced with a fork, or
meat loaves register 170F on a meat thermometer, 20-25 minutes. Remove pans
from the oven; cover loosely with foil and let stand for 10 minutes.
Decorating the Meat Loaf
1. Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate.
Using a small sharp knife, trim red peppers so that they lie flat. Cover top of
meat loaf with a single layer of roasted red peppers.
2. Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2
cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes
into a pastry bag fitted with a large star tip. Pipe swirls around top edges of
cake. Pipe stars around bottom of cake.
3. Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf
"cake" to resemble cherries. Cut meat loaf into wedges; serve immediately.
Per serving: 354 Cal.; 26g Protein; 13g Fat; 34g Carb.; 845mg Sodium; 117mg
Chol.; 1g Fiber
Village Tip
Let the meat loaves stand for 10 to 15 minutes after baking to allow them to
set; this will make them easier to remove from the pan.
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