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Hoppy Frog Cake Recipe
Hoppy Frog Cake Recipe photo by Taste of Home

Hoppy Frog Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 12-15 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
Originally published as Hoppy Frog Cake in Country Woman July/August 2003, p51

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.

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