Ingredients
5 ounces semisweet chocolate, chopped2 tablespoons plus 1-1/2 teaspoons corn syrup4 large eggs, separatedCAKE:4 ounces white baking chocolate, chopped1/2 cup water1 cup butter, softened2 cups sugar3 teaspoons vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1 cup sweetened shredded coconut1 cup chopped pecansFROSTING/DECORATING:2 packages (8 ounces each) cream cheese, softened1 cup butter, softened7-1/2 cups confectioners’ sugar2 tablespoons 2% milk2 teaspoons vanilla extractDECORATION:1 red fruit Roll-up Brown food coloring
Preparation
In a microwave-safe bowl, melt the semisweet chocolate; stir until smooth. Stir in corn syrup just until mixture is well blended, forms a ball and is no longer shiny. Turn onto an 8-in. square of waxed paper. Press chocolate mixture into a 7-in. square. Let mixture stand at room temperature until dry to the touch, about 2 hours.
Let separated eggs stand at room temperature for 30 minutes. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolks, vanilla and white chocolate mixture. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into white chocolate mixture with coconut and pecans.
Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 greased 9-in. round baking pans. Bake cupcakes at 350° for 15 minutes and cakes for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter. Add confectioners’ sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside.
Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside.
To assemble, place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides. Place ears on top of the cupcakes.
Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.
