Recipe for Easter Bunny Cake


    Easter Bunny Cake

    1 (18.5 ounce) box cake mix (flavor desired)
    Flaked coconut
    Food coloring
    Red licorice whips

    Preheat oven to 350 degrees F.

    Prepare cake as directed on the box. Pour batter into two 9-inch round cake pans. Bake 30 to 35 minutes or until done. Cool in pans for 10 minutes.

    Remove cakes to racks and let cool completely.

    Cut ears and bowtie out of one of the rounds. Cut petal shape from top to bottom on right side, then the left of the one round cake. These two cutouts will be the ears, the remaining center piece is the bow tie.

    Arrange the whole cake layer on a long, flat serving platter, adding the ears on top and the bowtie at the bottom.

    Ice the cake with your favorite frosting. A fluffy 7-Minute Frosting would be nice. Sprinkle plain flaked coconut over the bunny face. Dye a small amount of coconut pink for inside the ears and the bowtie. Use red licorice for whiskers and gumdrops for the eyes and nose.