Hoppy Frog Cake Recipe

Hoppy Frog Cake Recipe photo by Taste of Home

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KIDS will jump at the chance to sample the cute confection here! It's a real catch as a dessert for the frog-themed birthday party. To shape this web-footed fellow, our kitchen staff prepared a yummy round yellow cake for a body and then added whole cupcakes for eyes and a halved one for feet. The legs required no baking at all—they're Twinkies snack cakes! Tinted frosting, a licorice mouth and chocolate-candy pupils finished the colorful critter. Want to create your own? Just follow the recipe.

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Hoppy Frog Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12-15 Servings

30 25 55

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.

Nutritional Facts 1 serving (1 each) equals 446 calories, 25 g fat (12 g saturated fat), 89 mg cholesterol, 324 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

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