Directions

• In a microwave-safe bowl, melt the semisweet chocolate; stir until
• smooth. Stir in corn syrup just until mixture is well blended, forms
• a ball and is no longer shiny. Turn onto an 8-in. square of waxed
• paper. Press chocolate mixture into a 7-in. square. Let mixture
• stand at room temperature until dry to the touch, about 2 hours.
• Let separated eggs stand at room temperature for 30 minutes. In a
• microwave-safe bowl, microwave white chocolate with water at 30%
• power until chocolate is melted; cool to room temperature.
• In a large bowl, cream butter and sugar until light and fluffy. Beat
• in the egg yolks, vanilla and white chocolate mixture. Combine flour
• and baking soda; add to creamed mixture alternately with buttermilk.
• In a small bowl, beat egg whites on high speed until stiff peaks
• form. Fold into white chocolate mixture with coconut and pecans.
• Fill four greased muffin cups half full with batter. Spoon remaining
• batter into two greased 9-in. round baking pans. Bake cupcakes at
• 350° for 15 minutes and cakes for 35 minutes or until a
• toothpick comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• In a large bowl, beat cream cheese and butter. Add the confectioners'
• sugar, milk and vanilla. Set aside 1 teaspoon for decorating.
• Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using
• a sharp knife, cut out two 4-in. x 2-in. ears; round one end of
• each. Cut out two 1-1/4-in. circles for eyes, two 1-in. long strips
• for eyebrows and one 5-in.heart for muzzle; set aside.
• To assemble, place one cake on a large platter or covered board
• (about 14 in. x 11 in.). Cut off cupcake tops; cut a 1/4-in. piece
• from a rounded edge from each cupcake and discard. Place cut side of
• two cupcakes against side of cake with edges touching; frost top of
• cake and cupcakes. Top with remaining cake and cupcakes; frost top
• and sides.
• Place ears opposite the cupcakes, inserting the flat ends into side
• of cake 1/4 in. from top. Fold ears over the top of cake. Position
• eyes, eyebrows, and muzzle as shown in photo.
• Place a small amount of reserved frosting on the back of each mint;
• insert two for eyes and two for nose. Place licorice on the muzzle
• as shown. With scissors, cut fruit roll-up into a 4-in. strip and
• round one end; place straight and under muzzle for tongue. Yield:
• 10-12 servings.