From BETTY CROCKER

Makes 20 servings

Everyone will be jumping for joy when this cute yorkie joins the celebration. Super cute and fun to make…it’s a HAPPY PETZ month dessert you’ll want to bake and create.

INGREDIENTS

CAKE AND FROSTING

2 boxes BETTY CROCKER SUPER MOIST Yellow Cake Mix

Water, vegetable oil, and eggs called for on cake mix boxes 

2 containers (12 oz each) BETTY CROCKER Whipped Vanilla Frosting

Brown gel food color

Orange gel food color

3 containers BETTY CROCKER HERSHEY’S Milk Chocolate Frosting

DECORATIONS

Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21×14 inches)

3 small round chocolate-covered creamy mints

1 strawberry-flavor stretchy and tangy taffy candy

1 roll BETTY CROCKER FRUIT ROLL-UPS Chewy Fruit Snack, any flavor (from 5-oz box)

12 BETTY CROCKER FRUIT GUSHERS Fruit Snacks, any flavor (from about 3 pouches)

1 saf-t-pop sucker (sucker with looped handle), any flavor, unwrapped

DIRECTIONS

1.Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottoms only of 2 (13×9-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 13×9-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.CLICK HERE for paper patterns; print and cut out. Then, place 1 tablespoon vanilla frosting in small resealable plastic bag; set aside. Tint remaining vanilla frosting golden tan, using brown and orange gel food colors; cover and set aside. Place 3 tablespoons milk chocolate frosting in another small resealable plastic bag; set aside. In third small resealable plastic bag, spread 2 tablespoons milk chocolate frosting up one side of bag from one bottom corner. Spread 3 tablespoons golden tan frosting up other side of bag from same corner; 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 about one-third of height off muzzle; round edges of muzzle to create pointed dome shape for nose.

6.Arrange cake pieces on paper-covered cardboard, as shown in photo, to assure correct placement.

7.Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting. Spread milk chocolate frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces, one by one, spreading milk chocolate frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.

8.Frost head, ponytail, and feet with golden tan frosting, using offset metal spatula or knife. Frost ears, tail, and body with additional milk chocolate frosting, as needed, to cover crumb coat, using up and down strokes to look like long fur. Place remaining golden brown frosting in resealable plastic bag. Cut off small bottom corner of bag; pipe making long strands in heart shape for face, triangle shape for legs, and tip of tail and ears, as shown in photo. Cut off small bottom corner of bag containing milk chocolate and golden tan frosting. (Squeeze small amount of frosting out as a test to be sure both colors are coming out of hole.) Pipe long lines on face, ponytail, and legs, as shown for a more realistic appearance. Add fringe to ears and tail.

9.Cut off small bottom corner of bag containing milk chocolate frosting; pipe paw prints as shown. Place 2 mints on face for eyes and 1 mint for nose. Cut taffy into 1×1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Tear, or cut, chewy fruit snack in half lengthwise to create a thinner ribbon; tie into bow. Trim ends to desired length; place on ponytail. Place fruit snacks around neck for collar. Store cake loosely covered at room temperature, up to 1 day before serving.

10.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 vanilla frosting; pipe heart onto sucker, and small amount onto eyes for “sparkle.”

TIPS

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

-Save the scraps! The cake scraps can be crumbled and sprinkled over ice cream, or made into cake pops.

-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 decorate, 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.

Find this recipe and more holiday treats at bettycrocker.com