If you use your imagination, these delicious Chocolate Raspberry Groundhogs resemble the actual thing. They are really good, though, so I like to serve them all through the year, in which case I omit the eyes and call them Miniature Chocolate Raspberry Cakes.
Chocolate Raspberry Groundhogs
Makes about 40
Miniature Sponge Cakes:
1/2 cup minus 1 tablespoon water
1/4 cup vegetable oil
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup raspberry jam
1 pound powdered sugar
1/2 cup cocoa
1/4 cup softened butter
1 cup milk
2 1/4 cups pecans
2 1/4 cups coconut
Chocolate Chips for eyes
- Preheat the oven to 350°.
- Spray 40 mini muffin cups with non-stick spray.
- Separate the eggs, placing the yolks and the whites in separate mixing bowls.
- Add the water and vegetable oil to the yolks and mix well.
- Place the flour, sugar, baking powder, and salt in a fine strainer over the yolk mixture and gently shake over.
- Alternately, place the dry ingredients into a sifter and sift over the yolk mixture.
- Beat the mixture on medium speed until smooth.
- Add the cream of tartar to the egg whites and beat them on high speed until they are stiff but not dry.
- Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended.
- Do not stir the mixture as it will deflate the egg whites and result in a heavier cake.
- Pour the mixture into the muffin cups, filling each about 2/3 full.
- Bake for 10-12 minutes, or until the cakes spring back in the center when lightly pressed with a finger.
- Cool 5 minutes, then loosen each cake and remove to cooling racks to cool thoroughly.
- Remove the pan from the oven and cool on a rack before removing from the pan.
- Split each cake in half, place about 1/2 teaspoon raspberry jam in each of the bottoms, then place the tops back on the cakes
- Sift the powdered sugar and cocoa into a mixing bowl.
- Add the butter and half of the milk.
- Beat until smooth and fluffy, adding more milk to make a glazing consistency.
- Place the pecans and coconut in the bowl of a food processor.
- Process until finely chopped.
- Pour the ingredients onto a large plate.
- Dip each of the cakes into the glaze, letting excess run off.
- Roll into the topping mixture.
- Place on a parchment lined baking sheet to set, and press two chocolate chips for eyes in each
Amount Per Serving
Calories 189 Calories from Fat 79
Percent Total Calories From:
Fat 42% Protein 4% Carb. 54%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 20 mg
Sodium 82 mg
Total Carbohydrate 25 g
Dietary Fiber 1 g
Sugars 4 g
Protein 2 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 3%