Doggy Cake Recipe
Ok this is transferred from Pupsnacks by Stephanie Mehanna, a doggy cook book.
Makes: 12 portions
Prep time: 40 minutes
Cooking time: 30-35 minutes
Ingredients:
1lb. (500g) chicken/lamb or beef liver
1/2 pint (300ml) semi skimmed milk
1lb (500g) wheat and gluten free flour
3 tablespoons olive oil
2 eggs
2 tablespoons dried parsley
(filling and frosting)
1lb (500g) low-fat cream cheese
4 tablespoons olive oil
2 tablespoons honey
3 slices unsmoked bacon slices grilled (or baked) and chopped
(to decorate) any favorite treats :)
Directions:
1a. Preheat oven to 350° F (180° C)
1b. Liquidize the liver and milk in a blender or food processor until smooth. Mix the flour, oil, eggs, and parsley together in a mixing bowl. Fold the liver puree into the mixture and stir until it forms a smooth paste.
2. Grease two deep 8-inch (20-cm) cake tins. Divide the liver mixture equally between the tins and bake on the middle shelf of a preheated oven. Bake for 30-35 minutes. Test to see if it's cooked by inserting a knife in the center of the cake. If the knife comes out clean the cake is cooked. Leave to cool on a wire rack.
3. To make the frosting, beat the cream cheese, oil and honey together until fluffy. Place one of the cake halves upside down on a serving plate. Spread a scant half of the frosting on top and sprinkle with the chopped bacon. Place second half on top of the filling, then spread the remaining frosting over the cake with a spatula.
4. Decorate with your pets favorite treats, if desired. Store leftover cake in the refrigerator for up to 24 hours, or in the freezer for up to 3 months.
Hope this helps some people! My dogs loved this cake!
Makes: 12 portions
Prep time: 40 minutes
Cooking time: 30-35 minutes
Ingredients:
1lb. (500g) chicken/lamb or beef liver
1/2 pint (300ml) semi skimmed milk
1lb (500g) wheat and gluten free flour
3 tablespoons olive oil
2 eggs
2 tablespoons dried parsley
(filling and frosting)
1lb (500g) low-fat cream cheese
4 tablespoons olive oil
2 tablespoons honey
3 slices unsmoked bacon slices grilled (or baked) and chopped
(to decorate) any favorite treats :)
Directions:
1a. Preheat oven to 350° F (180° C)
1b. Liquidize the liver and milk in a blender or food processor until smooth. Mix the flour, oil, eggs, and parsley together in a mixing bowl. Fold the liver puree into the mixture and stir until it forms a smooth paste.
2. Grease two deep 8-inch (20-cm) cake tins. Divide the liver mixture equally between the tins and bake on the middle shelf of a preheated oven. Bake for 30-35 minutes. Test to see if it's cooked by inserting a knife in the center of the cake. If the knife comes out clean the cake is cooked. Leave to cool on a wire rack.
3. To make the frosting, beat the cream cheese, oil and honey together until fluffy. Place one of the cake halves upside down on a serving plate. Spread a scant half of the frosting on top and sprinkle with the chopped bacon. Place second half on top of the filling, then spread the remaining frosting over the cake with a spatula.
4. Decorate with your pets favorite treats, if desired. Store leftover cake in the refrigerator for up to 24 hours, or in the freezer for up to 3 months.
Hope this helps some people! My dogs loved this cake!