Preheat oven to 325°F. For the cake, add 1 1/4 cups of water and blend thoroughly. Spoon batter into greased pan. Place in preheated oven for 20-25 minutes or until toothpick inserted into middle comes out clean. Let cool in pan for at least 5 minutes before removing.
Makes a single layer 8″ round, 8 cupcakes, or about 24 mini cupcakes.
For frosting, add 1 1/4 cup of warm water into the frosting mix and blend until smooth. It will thicken as you stir. Perfect for piping! And you don’t have to rush; this won’t harden and become unusable if it sits. (It’s just taters and coconut milk!)
Tips for more flavor and color:
- To color the frosting, just add a drop or two of pet-safe food coloring, or use natural options.
- Examples: beet juice (for pink), blueberry juice (for purple), turmeric powder (for yellow), peanut butter powder (for beige).
Store in an airtight container in the refrigerator for up to 4 days, then freeze for up to two months.
Peanut Butter: Crude protein (min): 22.7%, Crude fat (min): 11.1%, Crude fiber (max): 5.18%, Moisture (max): 8.01%
Pumpkin: Crude protein (min): 21.0%, Crude fat (min): 10.07%, Crude fiber (max): 6.96%, Moisture (max): 8.79%
Coconut & Carob: Crude protein (min): 20.3%, Crude fat (min): 10.9%, Crude fiber (max): 4.04%, Moisture (max): 9.10%