Chocolate Bunny Butt Cake

Name: Chocolate Bunny Butt Cake
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 15
Cuisine: Global
Ingredients: 1 box Betty dark chocolate or devils food cake mix; 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag); 15 servings Tray or cardboard covered with wrapping paper and plastic food wrap or foil; 473 milliliters coarsely crushed chocolate wafer cookie crumbs (about 40 cookies); 473 milliliters shredded coconut; 1 roll Betty Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box); 3 green-colored sour candies, separated into strips; 1 large marshmallow, cut in half lengthwise; 15 servings Red food color; 15 servings Construction paper; 1 container Betty Rich & Creamy vanilla frosting

Chocolate Bunny Butt Cake is a dairy free dessert. One serving contains 368 calories, 4g of protein, and 11g of fat. This recipe serves 15. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up devil's food cake mix, coconut, marshmallow, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes.

Instructions

Heat oven to 325F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.

Ingredients you will need

Cooking Spray

Shortening

All Purpose Flour

Equipment you will use

Muffin Liners

Muffin Tray

Bowl

Oven

Make cake batter as directed on box.

Pour cake batter in 3 muffin cups, filling two-thirds full.

Equipment you will use

Muffin Liners

Pour remaining batter into 1 1/2-quart bowl.

Equipment you will use

Bowl

Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Bowl

Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.

Equipment you will use

Muffin Liners

Bowl

Spoon all but 2 tablespoons of the frosting into large bowl.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Add red food color to the bowl to make desired pink color.

Ingredients you will need

Red Food Color

Equipment you will use

Bowl

Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary.

Ingredients you will need

Cupcakes

Frosting

Spread

Equipment you will use

Toothpicks

Bowl

Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet.

Ingredients you will need

Marshmallows

Cupcakes

Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

Ingredients you will need

Frosting

Spread

Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail.

Ingredients you will need

Frosting

Spread

Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles.

Ingredients you will need

Chocolate Cookies