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| Easter Bunny Cake
Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut. 1 package Betty Crocker® SuperMoist® carrot cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting 1 cup shredded coconut Construction paper Jelly beans or small gumdrops 1 cup shredded coconut Green food colo r Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray. Cut out a notch about one-third of the way up one end of body t o form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered. |