"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easter Bunny Cake Recipe

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This recipe for Easter Bunny Cake, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Ristow
Added: Friday, December 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Two 9" round cake layers, cooled
5-1/3 cups fluffy frosting
1-1/3 cups coconut
red food coloring
pastel gumdrops
black shoestring licorice

Directions:
Directions:
1. Cut one layer in lines that looks like a baseball (two ear shapes and one necktie shape); leave the other layer round.
2. Tint 1/4 cup coconut pink by tossing with red food coloring.
3. Arrange cake, using frosting to hold the pieces together.
4. Frost entire cake, sprinkle rabbit head with coconut.
5. Use gumdrops for eyes, nose and dots on the necktie. Use licorice for eyebrows, whiskers and mouth.

 

 

 

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