Easter Bunny Cake
695 views · Published 15 April 2014 · 7:13 · Indexed 30 September 2026
Channel: Patrick Barton · 2014 · People & Blogs
Ian Keiner - PEEP THIS OUT - Market Mondays - Market Mondays Episode 2! Peep THIS Out!: http://youtu.be/dh2Cjp-AGYg EASTER BUNNY CAKE INGREDIENTS - 1 pkg of favorite 2 layer cake mix - 1/3 cup of canola oil - 3 eggs - 1 cup of water - 1 tub (8 oz) Cool Whip whipped topping - 1 pkg (7 oz) flaked coconut (OPTIONAL) - Gum drops, jelly beans, and licorice for decoration DIRECTIONS 1. Follow directions on cake mix and make two 9 inch cakes. 2. Allow to cool. 3. Make template for cake by tracing 9 inch pan. Measure at least 2 1/2 inches from any point on the circle towards inside and mark that point. Place opposite curve of cake pan on mark and trace opposing curve. Repeat this process on opposite side of circle. Cut template. 4. Leave one cake whole. 5. Place template on cake and use serrated knife to cut remaining cake into 3 sections. 6. Line 16 x 9 baking sheet with aluminum foil. 7. Arrange whole cake, ears, and bow tie into form of a bunny. 8. Frost bunny with Cool Whip. 9. (OPTIONAL) Sprinkle with coconut flakes. 10. Decorate with jelly beans, licorice, and gum drops. 11. Serve and enjoy. KEEP REFRIGERATED. NUTRITIONAL INFO by serving Calories 260 , Total fat 11g , Saturated fat 7g , Cholesterol 0mg , Sodium 270mg , Carbohydrate 38g , Dietary fiber 1g , Sugars 25g , Protein 3g , Vitamin A 0%DV , Vitamin C 0%DV , Calcium 6%DV , Iron 70%DV .
