How to Make an
Easter Bunny Cake
By LeAnn Ralph
For many years, chocolate has had the poor reputation of being
"bad for you." But researchers have now discovered that
chocolate contains as many if not more antioxidants than tea.
To make this double-chocolate Easter bunny cake (chocolate cake and
chocolate frosting), use your round layer-cake pan. In addition to the
cake and frosting, you will need:
- jelly beans
- malted milk eggs (the large ones that come in a variety of colors)
- 2 wafer cookies (for the ears)
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cocoa
- 3/4 cup milk
- 1/2 cup cooking oil
- 1 egg
- 1 teaspoon vanilla
Measure all ingredients into a medium-sized bowl. Use an electric
mixer and blend at low speed for 1 minute. Scrape the bowl while
blending. Beat at high speed for 2 to 3 minutes, scraping the bowl
occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased
and floured round layer-cake pan. Allow the cake to cool thoroughly
before removing it from the pan.
- 3 cups powdered sugar
- 1/4 cup plus 1 tablespoon cocoa
- 6 tablespoons butter, softened (or margarine, if you prefer)
- 1/4 cup milk
Measure all ingredients into a medium-sized mixing bowl. Blend at
low speed for 1 minute. Scrape the bowl while blending. Beat at high
speed for 2 to 3 minutes, scraping occasionally. If frosting seems too
stiff, add milk by the teaspoon until the frosting reaches the desired
consistency. If the frosting seems too thin, add powdered sugar by the
tablespoon until the frosting reaches the desired consistency.
How to Make Your Chocolate Easter Bunny Cake
Remove the cake from the round cake pan. Cut in half. Frost the
flat side of one half and put the two pieces together. Place on a
platter or a large plate, cut side down.
Frost the cake with chocolate frosting.
Place two jelly beans for the eyes and one jelly bean for the nose.
Use a large malted milk egg for the tail.
With a sharp knife, cut a hole on each side of the head where you
want to place the ears. To make the ears, use the sharp knife to trim
a wafer cookie into the shape of bunny ears. Frost the ears. Put a
little frosting into the holes to anchor the ears.
Sprinkle coconut around the Easter bunny cake. Decorate with jelly
beans and malted milk eggs.
LeAnn R. Ralph is the author of books about growing up on
a small family dairy farm 40 years ago. The Midwest Book
Review calls this series of books “Highly recommended
reading!” You are invited to sign up for the twice-monthly
newsletter from Rural Route 2 -- http://ruralroute2.com