- Makes: 12 servings
- Start to Finish: 1 hr
- Place cake vertically on a large flat serving platter or tray. For body of owl, use a serrated knife to make rounded cuts to remove the two corners at bottom of cake. For head, trim a small crescent shape from the top of cake. For wings, cut the trimmed crescent shape in half horizontally. Place crescent shapes, flat sides out, on top of cake at a slight angle.
- Tint Butter Frosting yellow; set aside. Spread the entire head and wings of the owl with Chocolate-Sour Cream Frosting, leaving a wedge-shape area on the body unfrosted. Spread the entire unfrosted wedge-shape area with the yellow frosting. Insert rows of almond slices into the yellow frosting for feathers.
- Place doughnuts on cake for eyes. Attach malted milk balls to centers of doughnuts using yellow frosting. Shape one of the orange chewy squares into a beak and insert into frosting between the eyes. Shape the remaining two orange chewy squares into four claws and insert into frosting at bottom edge of owl. If desired, shape the pink chewy square into a bow and add to head for a girl owl.
Frost twelve 2 1/2-inch cupcakes in paper bake cups (any flavor) with Chocolate-Sour Cream Frosting and yellow-tinted Butter Frosting as directed; insert rows of almond slices into yellow frosting for feathers. For each cupcake, place two chocolate pieces on top of head for "ear" feathers. Add two white candy coating discs for eyes; attach two brown miniature candy-coated chocolate pieces to centers of candy discs using yellow frosting. Add orange miniature candy-coated chocolate pieces for a beak and four claws.
Nutrition analysis per serving: 382 calories, 4 g protein, 56 g carbohydrate, 17 g total fat (10 g sat. fat), 50 mg cholesterol, 1 g fiber, 44 g total sugar, 7% Vitamin A, 0% Vitamin C, 192 mg sodium, 8% calcium, 7% iron
- In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
- In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in 1/3 cup milk and vanilla. Gradually beat in the remaining powdered sugar until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9-inch cake or 10-inch fluted tube cake.)
Substitute lemon or orange juice for the milk and add 1/2 teaspoon finely shredded lemon or orange peel.
Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.
Add 1 tablespoon instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk.
Substitute 1/2 teaspoon peppermint extract for the vanilla and tint pink with red food coloring.
Substitute 1/2 teaspoon almond extract for the vanilla.
Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar.
Beat 1/2 cup peanut butter into the butter before adding the powdered sugar.
Add 1 to 2 teaspoons apple pie spice or pumpkin pie spice with the powdered sugar.
Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar.
Substitute Irish cream liqueur for the milk.
- 652 kcal cal.;
- 27 g Fat, total;
- 100 mg chol.;
- 15 g sat. fat;
- 100 g carb.;
- 8 g Monosaturated fat;
- 2 g Polyunsaturated fat;
- 2 g fiber;
- 76 g sugar;
- 7 g pro.;
- 0 Mark as Free Exchange;
- 167 mg Potassium;
- 377 mg sodium;
- 2 mg iron;
- 141 mg calcium;
- 0 mg Pyridoxine (Vit. B6);
- 0 µg Cobalamin (Vit. B12);
- 59 µg Folate;
- 2 mg Niacin;
- 0 mg Riboflavin;
- 0 mg Thiamin;
- 1 mg vit. C;
- 710 IU vit. A;
- 1 g Trans fatty acid
- Percent Daily Values are based on a 2,000 calorie diet