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Puppy Dog Cake

 Puppy Dog Cake
NO BONES ABOUT IT—just a glance at this tasty canine confection is bound to get guests' stomachs growling! The birthday dessert is surprisingly simple to prepare, too...beginning with a mouthwatering coconut cake recipe from Nancy. Like CT's cooks did, you can easily "groom" her baked teat into a pooch by adding chocolate, candy and a fruit snack to make a friendly face. So collar your own c
10-12 ServingsPrep: 1 hour + standing Bake: 35 min. + cooling


  • 5 ounces semisweet chocolate, chopped
  • 2 tablespoons plus 1-1/2 teaspoons corn syrup
  • 4 eggs, separated
  • CAKE:
  • 4 ounces white baking chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 chocolate-covered peppermint candies
  • 1 piece shoestring black licorice (4 inches)
  • 1 red fruit Roll-up

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Puppy Dog Cake (continued)


  • 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.
Nutritional Facts: 1 serving (1 each) equals 829 calories, 43 g fat (23 g saturated fat), 154 mg cholesterol, 469 mg sodium,

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Puppy Dog Cake (continued)

Nutritional Facts: 106 g carbohydrate, 2 g fiber, 9 g protein.