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Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
12 servings

Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
12 servings

Bunny Cake

INGREDIENTS

Bunny Cake

  • Cake
  • 2 1/4 C. (550 mL) all-purpose flour
  • 1 1/2 C. (375 mL) sugar
  • 1 Tbsp. (15 mL) baking powder
  • 1 tsp. (5 mL) salt
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening or Golden Shortening
  • 2/3 C. (150 mL) regular, 2% or fat-free evaporated milk
  • 1 tsp. (5 mL) vanilla
  • 1/3 Cup (75 mL) regular, 2% or fat-free evaporated milk
  • 2 eggs
  • Topping:
  • 2 cans (16 oz / 454 g) prepared vanilla frosting
  • 2 C. (500 mL) shredded coconut
  • red licorice strips
  • jelly beans

DIRECTIONS

  1. Preheat oven to 350ºF (180ºC). Grease two 8″ or 9″ (20 cm or 22 cm) round cake pans.
  2. Blend flour, sugar, baking powder and salt together in a large mixer bowl. Add shortening, 2/3 C. (150mL) milk and vanilla. Beat for 2 minutes on medium speed, scraping sides and bottom of bowl constantly. Add remaining milk and eggs. Pour batter into prepared pans. Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool.
  3. Turn one cooled cake layer upside down. Mark center of cake with toothpick. Measure about 2″ (5cm) in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2″ (5cm) wide x 6″ (15cm) long oval, football-shaped, to make the ears. Cut with a serrated knife. The middle part of the layer will be the “bow tie” for the bunny (see photo).
  4. Place whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.