Puppy Dog Cake Recipe

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Puppy Dog Cake
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Ingredients
24
Count
Nutrition
1541
Calories
Total time
35
Minutes
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Ingredients:

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. 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 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.
  5. In a large bowl, beat cream cheese and butter. Add the confectioners' sugar, milk and vanilla. Set aside 1 teaspoon for decorating.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1540.57 Kcal (6450 kJ)
Calories from fat 550.53 Kcal
% Daily Value*
Total Fat 61.17g 94%
Cholesterol 144.52mg 48%
Sodium 211.37mg 9%
Potassium 393.74mg 8%
Total Carbs 239.4g 80%
Sugars 128.57g 514%
Dietary Fiber 5.54g 22%
Protein 16.23g 32%
Vitamin C 2.8mg 5%
Vitamin A 0.3mg 11%
Iron 2.1mg 12%
Calcium 82.6mg 8%
Amount Per 100 g
Calories 283.37 Kcal (1186 kJ)
Calories from fat 101.26 Kcal
% Daily Value*
Total Fat 11.25g 94%
Cholesterol 26.58mg 48%
Sodium 38.88mg 9%
Potassium 72.42mg 8%
Total Carbs 44.04g 80%
Sugars 23.65g 514%
Dietary Fiber 1.02g 22%
Protein 2.99g 32%
Vitamin C 0.5mg 5%
Vitamin A 0.1mg 11%
Iron 0.4mg 12%
Calcium 15.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.1
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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