Bunny Cake

Name: Bunny Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps baking cocoa; 1 teaspoon baking soda; 237 milliliters butter, softened; 113 grams white candy coating; 6 Tbsps canola oil; 6 chow mein noodles; 296 milliliters flaked coconut, divided; 2 eggs; 355 milliliters all-purpose flour; 5 Tbsps all-purpose flour; 8 servings Green liquid food coloring; 8 servings Red paste or gel food coloring; 1 red jelly bean; 2 pink jelly beans; 237 milliliters milk; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters cold water; 1 Tbsp white vinegar

The recipe Bunny Cake can be made in around 1 hour and 25 minutes. For $1.07 per serving, you get a dessert that serves 8. One serving contains 708 calories, 7g of protein, and 49g of fat. This recipe from Taste of Home requires vinegar, eggs, canolan oil, and sugar.

Instructions

Combine first five ingredients. In a small bowl, beat eggs, water, oil vinegar and vanilla.

Ingredients you will need

Vanilla

Vinegar

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Add to dry ingredients; beat until blended.

Pour into a greased and floured 9-in. round baking pan.

Equipment you will use

Baking Pan

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

For frosting, whisk the flour and milk in a saucepan until smooth. Cook and stir over medium heat until thickened (mixture will be paste-like); cool. In a bowl, cream butter until fluffy. Gradually add sugar, beating well. gradually add cooled milk mixture; beat for 5 minutes or until light and fluffy.

Ingredients you will need

Frosting

Butter

Cream

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Add vanilla; mix well.

Ingredients you will need

Vanilla

On waxed paper, draw two bunny ears, 5-1/2 in. tall x 2-1/4 in. wide; set aside. In a microwave or a heavy saucepan, melt candy coating; stir until smooth. Tint pink with red food coloring.

Ingredients you will need

Red Food Color

Almond Bark

Equipment you will use

Microwave

Sauce Pan

Spread over bunny ear pattern's cool until firm. Carefully peel ears off waxed paper. For grass, place 1 cup coconut in a resealable plastic bag.

Ingredients you will need

Coconut

Spread

Equipment you will use

Ziploc Bags

Add 12 drops green food coloring; shake well.

Ingredients you will need

Green Food Color

Shake

To assemble, cut cake in half.

Spread frosting over top of one cake half. Stack second half on top. Stand the cake by placing cut side down on a serving platter.

Ingredients you will need

Frosting

Spread

Cut a wedge from one side of cake about 1 in. from cut side and about 2 in. deep to create head as shown in Fig. 1 below. Set wedge aside for tail.

Ingredients you will need

Figs

Frost entire cake.

Place tail on back of cake. Frost and cover with remaining coconut.

Ingredients you will need

Coconut

Add chow mein noodles for whiskers, pink jelly beans for eyes and red jelly bean for nose.

Ingredients you will need

Chow Mein Noodles

Jelly Beans

Jelly

Place ears behind head as shown in photo.

Spread grass around bunny.

Ingredients you will need

Spread

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "