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RECIPE SUBMITTED B Y Laura Humphrey

Easter Bunny Cake-Carrot Cake w/Cream Cheese Frosting

Easter Bunny Cake

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 box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  2. 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 make body. Place cake upright on cut edge on tray.
  3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

 

 

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