Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 20 mins
Jump to recipeAdvertisement - Continue Reading Below
Ingredients
Cooking spray
- 1
15- to 16-oz. box chocolate cake mix (plus required ingredients
- 1/2 cup
mini chocolate chips
- 2
sticks salted butter, at room temperature
- 4 cups
powdered sugar
- 2
Tbsp. whole milk, plus more if needed
- 1 Tbsp.
vanilla extract
- 1/2 cup
pink and white nonpareils
- 1 1/2 cups
unsweetened desiccated coconut
- 1
string black licorice, cut into four 2-inch pieces
Directions
- Step 1Coat two 8-inch round cake pans with cooking pray. Prepare the cake mix according to the directions on the box; stir the chocolate chips into the batter. Divide between the pans and bake as directed. Let cool 10 minutes in the pans then remove the cakes to a rack to cool completely.
- Step 2For the frosting: Beat the butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes. Add the powdered sugar, the 2 tablespoons of milk, and the vanilla. Beat on low speed to combine, then increase the speed to high and beat until smooth, light, and spreadable, 2 to 3 minutes, adding 1 more tablespoon of milk if needed.
- Step 3Dollop a nickel-size mound of frosting on a square of parchment for the bunny's nose. Smooth it out slightly, sprinkle with nonpareils, and place in the freezer to harden.
- Step 4Place 1 cake round on a cutting board. Starting from one side of the cake, measure 2 1/2 inches toward the center, then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice. Repeat on the opposite side of the cake. You'll have a wide strip of cake left in the middle to snack on, plus 2 bunny ears.
- Step 5Place the second cake round near the bottom of a large platter for the bunny's head. With the rounded sides of the ears facing out, cut a small notch from the bottom of each ear (about 1 inch) to make a flat edge. Place the ears at the top of the head with the edges of the ears flush against the head and about 1 inch apart.
- Step 6Generously frost the cake. Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with nonpareils, pressing gently so they stick. Cover the rest of the cake with the coconut. Use a pastry brush to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange 2 strips of the licorice in 2 curves as closed eyes; make a mouth in an anchor shape with the remaining licorice.
Advertisement - Continue Reading Below
Serve Golden Honey Cake With Tea or Coffee
38 Easy Tailgate Desserts to Pack Up for Game Day
Make Coconut Pound Cake For Dessert Tonight
31 Nostalgic Desserts, Courtesy of Grandma
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below