Recipe - Easter Bunny Cake (April)

1 pack White cake mix; (18.25
ounces)
2 cup Heavy cream; (1 pint)
1/3 cup Confectioners' sugar; 1/2
inch thick
One half teaspoon Vanilla
1 cup Flaked coconut
2 dr Red food coloring
3 Maraschino cherries
1 Tube black decorating gel;
(0.68 ounches)

Mix and bake the cake batter according to the package directions for one 8
inch square pan and one 8 inch round pan, making sure the batter is divided
equally so the layers are the same height. Let cool slightly, then remove
to a wire rack to cool completely. Place the round layer on a large
platter. To make the ears for your bunny, cut two half moons out of two
sides of the square cake to resemble a large bow tie shape. Place the cut
half moons on top of the round cake to form the ears. Place the bow tie
shaped cake (the one you cut the half moons from) under the round cake to
give the bunny a bow tie. In a medium sized bowl, with an electric beater
on medium speed, beat the cream, confectioners' sugar, and vanilla until
stiff peaks form. Frost the cake with the whipped cream. In a small bowl,
combine the coconut and food coloring stirring until the coconut turns
pink. Place inside the ears and around the sides of the cake. Place the
cherries on top, forming two eyes and a nose, and use the gel to make the
whiskers, mouth, and the center of the bow tie. Cover loosely and chill
until ready to serve.

Note: Be creative and feel free to change the color of the coconut or other
decorations. (I've made this cake and used licorice for the whiskers).

This recipe comes from; Mr. Food® Cool Cravings ISBN 0688145795
Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipeludigest Volume 01 Number 566 by PLK1028 PLK1028@aol.com
on Jan 20, 1998