Brown Bear Cake Recipe

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Brown Bear Cake
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Ingredients
12
Count
Nutrition
612
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full.
  2. Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted near the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely.
  3. Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18-in. x 12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears.
  4. In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown.
  5. Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears.
  6. Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator. Yield: 18-20 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 612.43 Kcal (2564 kJ)
Calories from fat 163.62 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 13.69mg 5%
Sodium 507.94mg 21%
Potassium 248.96mg 5%
Total Carbs 113.18g 38%
Sugars 80.99g 324%
Dietary Fiber 3.41g 14%
Protein 6.38g 13%
Iron 3.7mg 20%
Calcium 99.6mg 10%
Amount Per 100 g
Calories 297.82 Kcal (1247 kJ)
Calories from fat 79.57 Kcal
% Daily Value*
Total Fat 8.84g 28%
Cholesterol 6.66mg 5%
Sodium 247.01mg 21%
Potassium 121.07mg 5%
Total Carbs 55.04g 38%
Sugars 39.39g 324%
Dietary Fiber 1.66g 14%
Protein 3.1g 13%
Iron 1.8mg 20%
Calcium 48.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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