Poutine Cake

• 3 cups all-purpose flour
• 2 cups sugar
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 2/3 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups boiling water
• 1 cup unsalted butter, softened
• 1 teaspoon 2% milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3-1/2 cups confectioners' sugar
• 12 crisp ladyfinger cookies
• 8 ounces white candy coating, melted
• 2 cups butterscotch-caramel ice cream topping

1. Preheat oven to 350u0b0. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper.
2. In a large bowl, whisk flour, sugar, baking cocoa, baking soda, baking powder and salt. In another bowl, whisk eggs, oil and vanilla; stir into flour mixture. Stir in boiling water; batter will be thin.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Spread frosting between cake layers and over top and sides of cake. Using cookies, decorate cake as desired to look like french-fried potatoes. Drop candy coating by tablespoonfuls to resemble cheese curds. Drizzle with ice cream topping to resemble gravy.

allpurpose, sugar, baking cocoa, baking soda, baking powder, salt, eggs, canola oil, vanilla, boiling water, unsalted butter, milk, vanilla, salt, sugar, cookies, coating, butterscotchcaramel ice cream topping

Taken from www.tasteofhome.com/recipes/poutine-cake/ (may not work)