Recipe - Rabbit Cake

THE CAKE
2 cup Allpurpose flour
One half cup Shortening
1 One half cup Sugar
1 cup Milk
3 One half teaspoon Baking powder
1 One fourth teaspoon Vanilla
1 teaspoon Salt
3 Eggs

CREAM CHEESE FROSTING
1 pack (3ounce) cream cheese;
softened
1 ds Salt
1 tablespoon Milk
2 One half cup Confectioners' sugar
1 teaspoon Vanilla

Utensils: flour sifter, rubber spatula, measuring spoons, two 8inch round
cake pan, measuring cups electric mixer and bowl, serrated knife

1. Preheat the oven to 350 degrees.

2. Grease and flour the cake pans (rub bottom of pan with butter or
shortening, then sprinkle flour in the pan; tap the pan until flour spreads
and covers pan bottom)

3. Sift the flour, sugar, baking powder, and salt into the electric mixer
bowl.

4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one
minute.

5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3
minutes.

6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick
inserted in the cake center comes out clean (not sticky!).

7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack (you
might need help with this step).

Cream Cheese Frosting:

1. Place the cream cheese, milk, vanilla, and salt in the electric mixer
bowl. Mix on medium speed until well blended.

2. Gradually add sugar, beating at medium to high speed until the frosting
is smooth and will spread easily. If necessary, add more milk.

3. Cut the cooled cake and arrange as shown in the drawing. One layer is
left intact, and the other is cut to form the bunny's ears and bow tie.
Spread the frosting between the head, ear, and bow tie pieces, then over
top and sides.

4. Add jelly beans for the bunny's eyes, strips of licorice for whiskers.
You could also cover the rabbit with coconut for a very special Easter
dessert!

Posted to recipeludigest by LSHW shusky@erols.com on Mar 23, 1998