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Chocolate Lab Dog Cake

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  • Prep 1 hr 35 min
  • Total 7 hr 50 min
  • Servings 20
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This little guy will steal the show at any pet-lover’s party.
By Betty Crocker Kitchens
Updated Feb 28, 2023
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Ingredients

Cake and Frosting

Decorations

  • Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
  • 17 brown candy-coated peanut butter chocolate candies
  • 1 strawberry-flavor stretchy and tangy taffy candy
  • 1 roll Betty Crocker™ Fruit Roll-Ups™ chewy fruit snack, any flavor (from 5-oz box)

Steps

  • 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
    Remove cakes from freezer. Place templates over cakes as shown in photo. (See link below for diagram and template.) Cut cakes around templates. (Discard cake scraps or save for another use.)
  • 5
    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.
  • 6
    Spread frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 7
    Frost entire cake with remaining 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. Add a little extra frosting above eyes to make eyebrows.
  • 8
    Place 2 brown candies on face for eyes and 1 for nose. Use remaining brown candies to create paws. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Store cake loosely covered at room temperature or in refrigerator up to 1 day before serving.
  • 9
    Just before serving, fold chewy fruit snack in half to create a triangle. Gently stretch to 8 inches wide and 4 inches tall. Place bandana on neck of puppy.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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 decorate, it will look doggone cute!
  • tip 4
    Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to flatten.

Nutrition

Nutrition Facts are not available for this recipe
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