Mom's Easter Bunny Cake w/Jello Eggs
7 photos of Mom's Easter Bunny Cake W/jello Eggs Recipe
french vanilla cake mix
How to Make Mom's Easter Bunny Cake w/Jello Eggs
1Grease bottom and sides of one nine inch round cake pan. Coat with flour.
2Prepare the cake according to box directions. Pour cake into the ONE nine inch pan.
To make two smaller cakes you can divide batter between two eight inch pans. Adjust cooking time accordingly.
3Bake at 325 degrees for 40 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting and decorating.
In a bowl, combine all frosting ingredients (butter must be soft). Beat with an electric mixer until smooth and spreading consistency.
Cut cake in half.
6Frost the bottom sides and form the body of the bunny.
Cut an area for the ears. Use a portion for the tail.
7Frost the entire cake then sprinkle with 1/2 pound of coconut.
Add ears, eyes, and whiskers. My mom used licorice for the whiskers and jelly beans for eyes and nose.
8Mix the leftover half pound of coconut with green food coloring to make the grass.
The jello eggs were made according to jello package directions and molded in plastic easter eggs.
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