EASY EASTER BUNNY CAKE

  • box white cake Mix
  • Frosting, (See Recipe)
  • Construction Paper
  • 1 small marshmallow, cut in half, flattened
  • 2 small jelly beans or 1 large jelly bean, cut in half
  • 2 strips of rainbow colored candy that can be separated and cut in strips
  • 1 large jelly bean or candy coated chocolate covered peanut candy.
  • 2 pieces rectangular shaped white chewing gum, cut in half
  • 1 large marshmallow

 

  1. Follow directions on the box as how to make, bake and cool cake for two 8-inch or 9-inch round cake pans. Brush warm cake with 2-3 TBSP of Orange Brandy if desired.
  2. Using one cake round, cut in half to form 2 semicircles. Put halves together with about ¼ cup of frosting to form the body. Before placing upright on the serving plate, put some frosting under the body to prevent it from slipping around.
  3. Frost cake. Cut ears from construction paper; wrap ends that will be inserted in cake with plastic food wrap. Insert into cake. For the eyes, use a small marshmallow cut in half and flattened, and 2 small jellybeans. Use a large jellybean for nose and sour candy strips for the whiskers. Place gum halves just below the nose for teeth. Use large marshmallow for the tail.
  4. A second bunny could be made with the other cake.

Cool Whip Frosting

  • ½ of a 1 L. container of frozen whipped topping, thawed
  • 4 serving pkg. instant vanilla pudding mix
  • 1 tsp. vanilla or Orange Brandy Liqueur
  • 1 cup milk

In medium bowl, combine pudding mix with milk and flavouring. Mix until smooth Gently fold in whopped topping until no streaks remain. Frost the Bunny.

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MILLIE’S CHOCOLATE KIT KAT CAKE

This is truly the only chocolate cake recipe you will ever need for the rest of your life.

Grease two 9-inch round cake pans, line bottoms with parchment paper. Set aside.

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cup cocoa powder
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 cups cooled brewed coffee or water( I use coffee)
  • 1 cup vegetable oil
  • 2 tsp.. vanilla
  • 3 tbsp. cider vinegar
  • Chocolate icing (See recipe)
  • About 36 giant Kit Kat sticks
  • Coconut flakes
  • Green food coloring

HOW TO MAKE IT

  1. In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt.
  2. Whisk in coffee, oil and vanilla.
  3. Stir in vinegar. Divide between prepared pans.
  4. Bake in 350 degree oven until cake tester inserted in center comes out clean, 25 to 30 minutes.
  5. While still warm brush the cakes with about ¼ cup of Kahlua liqueur, if desired.
  6. Let cool in pans on racks for 10 minutes. Invert onto rack, peel paper and cool completely.
  7. Even out your layers so there is enough room left at the top for the colored coconut and candies. You do not want the cake to stand higher that the Kit Kats, or they will not be able to act as a “fence” to hold the coconut and candies.
  8. Frost the first cake layer. Set the second layer on top of the first. Frost the second layer along with the sides of the cake too.
  9. Stick Kit Kats to the sides of the cake, leaving a very small space in between each Kit Kat (1/4 inch)
  10. Place the coconut in a zippered plastic bag. Add 4 drops of green coloring, and close the bag. Shake until the color blends evenly. Add more colouring if necessary.
  11. Sprinkle coconut over top of the cake.
  12. Add the mini eggs
  13. Tie a ribbon around the Kit Kat bars.
  14. Refrigerate for a couple of hours or overnight. ENJOY!!!

Chocolate Icing

  • 1 cup unsalted butter softened
  • ½ cup whipping cream
  • 2 tsp. vanilla
  • 21/2 cups icing sugar
  • pinch salt
  • 4 0z. chocolate, melted and cooled

Beat butter until light and fluffy, beat in cream and vanilla. Beat in icing sugar and salt until smooth, add melted chocolate, scraping down sides of bowl occasionally, until fluffy and well combined.