Easter Bunny Cake

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Servs: 5   Makes: 5   Prep:   Cook:

1. Heat oven to 350?F (325?F for dark or nonstick pans). Make

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  • add   1 box Betty Crocker? SuperMoist? carrot cake mix
  • add   Water, vegetable oil and eggs called for on cake mix box
  • add   Tray or cardboard, covered with foil
  • add   1 container Betty Crocker? Whipped fluffy white frosting
  • add   1 cup shredded coconut
  • add   Construction paper
  • add   Jelly beans or small gumdrops
  • add   1 cup shredded coconut
  • add   Green food color

Instructions

  1. 1 box Betty Crocker? SuperMoist? carrot cake mix
  2. Water, vegetable oil and eggs called for on cake mix box
  3. Tray or cardboard, covered with foil
  4. 1 container Betty Crocker? Whipped fluffy white frosting
  5. 1 cup shredded coconut
  6. Construction paper
  7. Jelly beans or small gumdrops
  8. 1 cup shredded coconut
  9. Green food color
  10. 1. Heat oven to 350?F (325?F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
  11. 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 form body. Place cake upright on cut edge on tray.
  12. 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; press into notch on top. Use jelly beans for eyes and nose.
  13. 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. Store loosely covered.
  14. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.