Easter bunny cake -- progressive farmer

1 cake

Ingredients

Quantity Ingredient
1 pack White cake mix (18oz)
1 can Flaked coconut (3oz)
2 Pink jelly beans
1 Red jelly bean
6 Yellow plastic picks
1½ cup Butter or margarine, softend
4 cups Powdered sugar, sifted
1 Sheet pink construction
. paper (12x9-inch)
1 Sheet white construction
. paper (12x9-inch)
2 tablespoons Milk
1 teaspoon Vanilla extract

Directions

VANILLA FROSTING

Prepare cake mix according to package directions; spoon batter into two greased and floured 8-inch round cakepans.

Bake according to package directions or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from the pans, and cool completely on the wire racks.

Cut one layer in half crosswise forming two half-circles. (Freeze the other layer for future use, or make two Easter Bunny Cakes.) Spread ½ cup frosting (see below) on the bottom (flat sides) of one half-circle; top with second half-circle (flat sides together). Stand the layers upright on the cut edge on a piece of foil-covered cardboard or a platter.

Cut to shape a bunny; then shape reserved coconut portion to form a tail, and attach with frosting. Spread the remaining frosting on the cake, rounding out the sides; sprinkle with coconut. Position the pink jelly beans for eyes and the red jelly bean for the mouth. Attach the plastic picks on the sides of the mouth for whiskers. Cut out 2 pink and 2 white paper ears (about 5½ x 1 ½-inches); trim the pink pieces ⅛-inch smaller than the white.

Glue the pink pieces to the white pieces; crease the lower half of the ears, and attach.

** Vanilla Buttercream Frosting ** Beat the butter at medium speed with a mixer until creamy; gradually add the sugar, beating until light and fluffy. Add the milk and vanilla, beating until spreading consistency. Yields about 3 cups.

** Progressive Farmer -- April 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 05-15-95

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