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German Shepherd Dog Cake

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German Shepherd Dog Cake
  • Prep Time 1 hr 55 min
  • Total Time 8 hr 10 min
  • Servings 20
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This handsome pup will win you wows from every pet lover at your next party!

Ingredients

Cake and Frosting

2
boxes Betty Crocker™ SuperMoist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2
containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
1
container Betty Crocker™ Hershey's™ Special Dark™ frosting

Decorations

Red or pink gel food color
Brown gel food color
Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
3
small round chocolate-covered creamy mints
1
strawberry-flavor stretchy and tangy taffy candy
1
roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack, any flavor (from 4.5-oz box)
1
saf-t-pop sucker (sucker with looped handle), any flavor, unwrapped

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
  • 2 Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
  • 3 With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
  • 4 Meanwhile, cut out paper templates (template can be found under the Tips below). Place 1 tablespoon white frosting in small resealable plastic bag; set aside. Tint 2 tablespoons white frosting pink using red or pink gel food color; cover and set aside. Place 1/4 cup white frosting in small bowl; cover and set aside. Tint remaining white frosting light brown using brown gel food color; cover. Place 3 tablespoons dark chocolate frosting in small resealable plastic bag; set aside.
  • 5 Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Cut leg piece in half horizontally to make 2 legs; round top edges slightly with knife. Round edges of muzzle to create a more rounded shape for nose.
  • 6 Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting. Spread light brown frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading light brown frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 7 Frost entire cake with dark chocolate and light brown frosting as shown in photo. Use pink frosting for inside of ears. Create heart shape on chest with remaining white frosting as shown. With offset metal spatula or knife, make wavy strokes to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Use sweeping strokes around face and tail toward outside of cake to resemble long fur. Scoop a little bit of light brown and chocolate frostings onto spatula; gently sweep over fur on legs for a more realistic fur appearance.
  • 8 Place 2 mints on face for eyes and 1 mint for nose. Cut off small bottom corner of bag containing dark chocolate frosting. Pipe mouth and paw prints onto cake. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Fold chewy fruit snack in half lengthwise; place around neck as a collar and trim off excess. Store cake loosely covered at room temperature up to 1 day before serving.
  • 9 Just before serving, cut off about 1/2 inch of sucker handle. Insert remaining handle of sucker into cake just below collar for tag. Cut off small bottom corner of bag containing white frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."
Tips  

Nutrition has been calculated on the cake and frosting only for this recipe.

Save the scraps! The cake scraps can be crumbled and sprinkled over ice cream or made into cake pops. Visit bettycrocker.com for a variety of cake pop recipes.

The first layer of frosting for this cake coats and sets the crumbs so they don’t combine with the final frosting. Freezing the cake makes frosting easier.

Don't worry if you didn't get your cake cut out perfectly. Use a little extra frosting to smooth out those not so perfect parts. Once you assemble and frost, it will look doggone cute!

Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to shape.

Inserting the sucker just before serving will prevent the color of the sucker from melting onto the frosting.

Print this handy cake template to make cutting out the pieces a snap.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
5g
26%
,
Trans Fat
2g
)
Cholesterol
40mg
13%
Sodium
150mg
6%
Potassium
95mg
3%
Total Carbohydrate
35g
12%
(
Dietary Fiber
0g
0%
,
Sugars
12g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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