To most, the big question on Groundhog day is, ”Will the groundhog see his shadow?” At my house, however, the big question is, “What am I going to serve for dessert?” For dinner on Groundhog day I always serve something made with “ground hog” like a casserole with sausage or a pasta dish with sauce containing ground pork. But for dessert, my kids and grandkids expect something that actually resembles the little rodents.

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:

3 eggs
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

Chocolate Glaze:
1 pound powdered sugar
1/2 cup cocoa
1/4 cup softened butter
1 cup milk

Topping:
2 1/4 cups pecans
2 1/4 cups coconut

Chocolate Chips for eyes

Cakes:
1. Preheat the oven to 350°.
2. Spray 40 mini muffin cups with non-stick spray.
3. Separate the eggs, placing the yolks and the whites in separate mixing bowls.
4. Add the water and vegetable oil to the yolks and mix well.
5. Place the flour, sugar, baking powder, and salt in a fine strainer over the yolk mixture and gently shake over.
6. Alternately, place the dry ingredients into a sifter and sift over the yolk mixture.
7. Beat the mixture on medium speed until smooth.
8. Add the cream of tartar to the egg whites and beat them on high speed until they are stiff but not dry.
9. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended.
10. Do not stir the mixture as it will deflate the egg whites and result in a heavier cake.
11. Pour the mixture into the muffin cups, filling each about 2/3 full.
12. Bake for 10-12 minutes, or until the cakes spring back in the center when lightly pressed with a finger.
13. Cool 5 minutes, then loosen each cake and remove to cooling racks to cool thoroughly.
14. Remove the pan from the oven and cool on a rack before removing from the pan.
15. 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

Chocolate Glaze:

1. Sift the powdered sugar and cocoa into a mixing bowl.
2. Add the butter and half of the milk.
3. Beat until smooth and fluffy, adding more milk to make a glazing consistency.

Topping:

1. Place the pecans and coconut in the bowl of a food processor.
2. Process until finely chopped.
3. Pour the ingredients onto a large plate.

Assembly:

1. Dip each of the cakes into the glaze, letting excess run off.
2. Roll into the topping mixture.
3. 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%