Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
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I have seen recipes for bunny cakes, but none that are made without coconut. So I put new spin on an old tradition and started a new tradition out of imagination and a love of chocolate that has been enjoyed and savored by family and friends....Enjoy!

Recipe Summary

prep:
1 hr
cook:
30 mins
additional:
1 hr 45 mins
total:
3 hrs 15 mins
Servings:
12
Yield:
1 bunny cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease a 10-inch round cake pan and dust with unsweetened cocoa powder.

  • Stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. Beat with an electric mixer on medium speed until batter is smooth, 2 minutes.

  • Pour batter into the prepared cake pan.

  • Bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.

  • Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.

  • Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.

  • Place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. Continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.

  • Stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. Cover bowl and chill pudding mixture until cold, at least 30 minutes.

  • Whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. If necessary, use a cloth to touch the steel bowl to avoid warming the bowl.

  • Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.

  • To assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. If needed, glue the two cake halves together with a smear of frosting.

  • Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.

  • Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.

  • Generously frost the cake with the chocolate cream frosting.

  • Sprinkle the whole cake with grated chocolate for fur. Place jelly beans on front of head to make eyes and nose.

  • Cut 2 large ear shapes from brown construction paper. Cut 2 smaller ear shapes from pink construction paper for the insides of the ears. Fold together to make the ears and insert into top of the head.

  • Refrigerate the cake until ready to serve.

Nutrition Facts

511 calories; protein 9g; carbohydrates 60.7g; fat 27.2g; cholesterol 94.1mg; sodium 517.7mg. Full Nutrition
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