Hoppy Frog Cake Recipe
Hoppy Frog Cake Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 individual cream-filled sponge cakes
  • 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 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 and cake for 10 minutes before removing from pans to wire rack to cool completely.
To assemble, place the 9-in. cake in the center of a 15x13-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.
Originally published as Hoppy Frog Cake in Country Woman July/August 2003, p51

Nutritional Facts

1 each: 446 calories, 25g fat (12g saturated fat), 89mg cholesterol, 324mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 5g protein.

  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 individual cream-filled sponge cakes
  • 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 milk chocolate M&M's
  • Green paste or gel food coloring
  • Shoestring red licorice
  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 and cake for 10 minutes before removing from pans to wire rack to cool completely.
  3. To assemble, place the 9-in. cake in the center of a 15x13-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

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