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Puppy Dog Cake

Total Time

Prep: 1 hour + standing Bake: 35 min. + cooling

Makes

16 servings

Just a glance at this tasty canine confection is bound to get guests' stomachs growling! This cake is surprisingly simple to prepare, too. You can easily "groom" this baked treat into a pooch by adding chocolate and a fruit snack to make a friendly face. —Nancy Reichert, Thomasville, Georgia
Puppy Dog Cake Recipe photo by Taste of Home

Ingredients

  • 5 ounces semisweet chocolate, chopped
  • 2 tablespoons plus 1-1/2 teaspoons corn syrup
  • 4 large eggs, separated
  • CAKE:
  • 4 ounces white baking chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING/DECORATING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup butter, softened
  • 7-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 2 teaspoons vanilla extract
  • DECORATION:
  • 1 red fruit Roll-up
  • Brown food coloring

Directions

  1. 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.
  2. 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.
  3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
  4. Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 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.
  5. In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside.
  6. Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside.
  7. To assemble, place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides. Place ears on top of the cupcakes.
  8. Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.

Nutrition Facts

1 piece: 894 calories, 47g fat (27g saturated fat), 137mg cholesterol, 422mg sodium, 112g carbohydrate (95g sugars, 2g fiber), 8g protein.

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