Hoppy Frog Cake Recipe

Ingredients

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• FROSTING:
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 individual cream-filled sponge cakes
• 2 milk chocolate M&M's
• Green paste or gel food coloring
• Shoestring red licorice

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan.
• Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before to wire rack to cool completely. Cool cake for 10 minutes before removing to wire rack to cool completely.
• To assemble, place the 9-in. cake in the center of a 15-in. x 13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half, using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.)
• For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes.
• Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth. Yield: 12-15 servings.

Hoppy Frog Cake published in Country Woman July/August 2003, p51