Dalmatian Dog Cake Recipes

DALMATIAN DOG CAKE

Dalmatian Dog Cake image

You won't need a hundred and one of these pups to bring some spotted fun to your party - one will do just fine!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 7h55m

Yield 20

Number Of Ingredients 9

Ingredients

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3 1/2 containers Betty Crocker™ Hershey'scookies'n'creme frosting
1/4 cup Betty Crocker™ Hershey'sSpecial Dark™ frosting (from 1-lb container)
Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
2 brown candy-coated peanut butter chocolate candies
1 small round chocolate-covered creamy mint
1 strawberry-flavor stretchy and tangy taffy candy
1 roll Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack (from 4.5-oz box)

Steps:

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.
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.
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. Meanwhile, cut out paper templates (template can be found under the Tips below).
Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Round edges of muzzle to create dome shape for nose.
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 cookies'n'creme frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading cookies'n'creme frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
Frost entire cake with remaining cookies'n'creme frosting. 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.
Place 2 brown candies on face for eyes and 1 mint for nose. Gently spoon cookie crumbs from frosting onto cake to make spots on dalmation. (If cookie crumbs do not want to stick to frosting, use spatula or knife to work frosting where you want to place crumbs, then sprinkle crumbs over freshly spread frosting.) Place dark chocolate frosting in small resealable plastic bag. Cut off small bottom corner of bag. 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. Using template, cut fire hydrant from remaining fruit snack. Place hydrant just below collar.
Store cake loosely covered at room temperature or in refrigerator up to 1 day before serving.

Nutrition Facts : Calories 500, Carbohydrate 79 g, Cholesterol 30 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 64 g, TransFat 0 g

DOGGIE BIRTHDAY CAKE

Doggie Birthday Cake image

I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.

Provided by tiggertiffin87

Categories Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 egg
¼ cup peanut butter
¼ cup cooking oil
1 teaspoon vanilla extract
⅓ cup honey
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold.
Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 18.8 g, Cholesterol 0 mg, Fat 14.9 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 275.5 mg, Sugar 2.2 g

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