Buggy Gal Birthday Cake Recipe

Buggy Gal Birthday Cake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

When a birthday comes around, do you scurry to find a dessert to serve that hits the spot? Next time, you won't have to look any further than the appetizing critter our staff of home economists cooked up! Getting this confection off to a flying start is a cinch. Begin by baking a delectably chocolate buttermilk cake—from LaVonne's recipe—in a bowl to form the buggy body. To create the colorful markings, you can use purchased black frosting and a quick-to-make red version. Then dapple the ladybug with vanilla chips, licorice and peppermint patties for details. After following the step-by-step instructions, you'll be ready to set your own mouthwatering miss out on the table...and let folks start nibbling!—LaVonne Hegland, St. Michael, Minnesota

[X]

Rate Buggy Gal Birthday Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Buggy Gal Birthday Cake Recipe

Prep: 30 min. Bake: 1 hour 20 min. + cooling

Yield: 12-16 Servings

30 80 110

Ingredients

1 cup shortening
2 cups sugar
1 cup buttermilk
2 eggs
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup water
FROSTING/DECORATING:
1/4 cup butter, softened
1/4 cup shortening
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
4 to 5 teaspoons milk
Red paste food coloring
1 tube (4.25 ounces) black frosting (about 1/4 cup)
2 white baking chips
12 chocolate-covered peppermint patties
2 pieces black shoestring licorice (2-1/2 inches)
Leaf-shaped spearmint gumdrops, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in buttermilk and eggs. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
Pour into a greased and floured 4-qt. ovenproof bowl. Bake at 350° for 80-90 minutes (covering with foil halfway through baking time) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely.
For frosting, cream butter, shortening and vanilla in a large bowl. Gradually beat in the sugar and enough milk to achieve a spreading consistency. Tint with red food coloring. Set 3 tablespoons of frosting aside.
Place the cake on a serving platter. Frost with remaining frosting, leaving an 8-1/2-in. x 6-in. x 6-in. triangle of cake unfrosted. Frost the triangle with some of the black frosting.
Fill a heavy-duty resealable plastic bag with remaining black frosting; cut a small hole in corner of bag. Pipe a line from the tip of the triangle over the top of the cake to the other side, creating wings. With the same frosting, outline the edge of the triangle. For the eyes, pipe a 1/4-in. black dot on the flat side of each vanilla chip; position the chips on black triangle and press gently into frosting.
Randomly place peppermint patties over red frosting for ladybug's spots; press down gently. Fill another plastic bag with reserved red frosting; cut a small hole in corner of bag. Pipe a smile under eyes. Insert licorice pieces above eyes for antennae. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 482 calories, 20 g fat (6 g saturated fat), 35 mg cholesterol, 483 mg sodium, 73 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Buggy Gal Birthday Cake in Country Woman July/August 1999, p52

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Buggy Gal Birthday Cake

Buggy Gal Birthday Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 10, 2009 by raboogma

If anyone has been a member for a long time and remembers a recipe it was made with butterscotch mousse and Kit Kat Candy Bars back in 2002 or 2003 I think I would appreciate it Email raboogma@yahoo.com