Chocolate Easter Bunny Cake Recipes

EASTER BUNNY CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F.
• Butter and flour 1(6-inch) diameter and 1 (8-inch) diameter metal bowls. Combine the cake mix, coconut water, oil, and eggs in another large clean bowl. Beat for 2 minutes, or until well blended. Pour 2 cups of batter into the smaller buttered and floured bowl; pour remaining batter into the larger prepared bowl. Bake the smaller cake for 40 minutes and the larger cake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the bowls on a cooling rack for 30 minutes. Invert the cakes onto the cooling rack and cool completely.
• To decorate: Cut the larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over the flat top of each piece. Place the pieces cut side down on a work surface, adhering the frosted sides together. Trim 1-inch from 1 end of the cake; discard the trimmings. Repeat with the smaller cake. Place the larger cake on a serving platter. Spread 2 tablespoons of frosting over the trimmed end of the smaller cake. Place the trimmed end of the smaller cake against the trimmed end of the larger cake. Spread the remaining frosting over the cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere. Brush the melted milk chocolate over both sides of the chocolate chunk cookie halves to coat completely. Sprinkle with the reserved 1/2 cup of coconut; set aside until dry. Press 2 semi-sweet chocolate morsels onto the bunny face for eyes. Using a toothpick, secure the gum drop onto the bunny face for the nose. Using toothpicks, secure the licorice pieces onto the bunny face for the whiskers. Using toothpicks, secure the mini-marshmallows onto the bunny face for the teeth. Make 2-inch-deep cuts atop the bunny head; insert the chocolate cookie halves for ears. Roll large the marshmallows together and secure with a toothpick onto the bunny for a tail.

CHOCOLATE EASTER BUNNY CAKE

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
• In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
• Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
• In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
• Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

EASY BUNNY CAKE

Steps:

• Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
• When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
• Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.