Ingredients
2
boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3
containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
Black 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
Preparation
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.
Tint 1 can of frosting gray using black gel food color. Remove 3 tablespoons of the gray frosting to small bowl. Add additional black gel food color until dark gray to black. Place in small resealable plastic bag; set aside. Cover remaining gray frosting; set aside. Place 1/2 cup white frosting in another small resealable plastic bag; set aside.
Remove cakes from freezer. Place templates over cakes as shown in photo. (See link below for diagram and templates.) Cut cakes around templates. (Discard cake scraps or save for another use.) Cut about one-third of height off muzzle; slightly round edges of muzzle.
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 white frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading white frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
Frost entire cake with remaining white and gray frosting as shown in photo. With offset metal spatula or knife, make wavy strokes to create furry appearance. Cut off small corner of bag containing white frosting. Pipe long strands of frosting around muzzle for beard. Pipe on eyebrows, trim on ears, and tail.
Place 2 mints on face for eyes and 1 mint for nose. Pipe small amount of white frosting onto eyes for “sparkle.” Cut small corner off plastic bag containing dark gray frosting. Pipe mouth and paw prints onto cake. Store cake loosely covered at room temperature up to 1 day before serving.
