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Bunny Cake (Easter) Recipe

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

Dorothy Martin
Added: Monday, July 28, 2008


2 standard round cake pans
1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1 C. water
1/3 C. Crisco oil
3 eggs
1/2 C. butter flavor Crisco shortening or 1/2 butter flavor Crisco stick
7 C. confectioners' sugar
2 1/2 tsp. vanilla
1/2 C. milk
jelly beans

Prepare cake according to package instructions. Bake in 2 round cake pans. In medium mixing bowl, beat butter flavor Crisco shortening. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 T. more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.
Assembly of Bunny:
Cut cake, One of the round cakes should be cut in 3 pieces the 2 ends are the ears and the middle is the bow tie.
Arrange cakes on large serving plate
2 ears, 2nd round cake is the head of rabbit and then the bow tie at the bottom. Frost entire cake. Sprinkle with coconut. Decorate with jelly beans for the eyes, nose, and for the bow tie. Use licorice for the whiskers and mouth.




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