Easter Bunny Cake makes Great Easter Treats Knowing How to Make Easter Recipes

The Easter bunny cake can be made with a cake mix or your favorite cake recipe. The following is the recipe that I used.

SEE MY DEMONSTRATION OF HOW I PUT THE BUNNY TOGETHER

See my simple loaf pan cake made into a bunny

CHOCOLATE BUTTERMILK CAKE

• 2 Cups sugar


• 1 ¾ Cups flour


• ¾ Cup cocoa powder


• 2 Teaspoons soda


• 1 Teaspoon baking powder


• ½ Teaspoon salt


• 2 Eggs


• 1 Cup buttermilk


• 1 Cup strong coffee (I dissolve 1 Tablespoon instant coffee in a little boiling water then add cold to cool)


• ½ Cup vegetable oil


• 2 Teaspoons vanilla

Preheat oven to 350F degrees.

Grease and flour 2 eight inch round baking pans.

Sift together in a mixing bowl the flour, sugar, cocoa, soda, baking powder and salt. Add the eggs and oil. Mix while adding the buttermilk, coffee and vanilla; Beat until well blended.

Divide equally between the two prepared baking pans.

Bake for 30 minutes or until pick comes out clean when tested.

RASPBERRY FILLING

When the cakes got cold, I sliced each layer horizontally. This is not necessary to do but I like the flavor of chocolate and raspberry together.

• 1 Package of frozen raspberries (thawed or fresh ones)


• 1 Cup sugar


• ¼ Cup water


• 2 Tablespoons corn starch

Place berries in a saucepan and add the sugar. Mix a little of the water with the cornstarch until smooth. Add remaining water to the berries and heat on medium until sugar dissolves. Add the cornstarch mixture to the berries and stir over heat until thick. Spread between the cake layers.

MARSHMALLOW FROSTING

• 4 Egg whites (room temperature)


• 1 Teaspoon cream of tartar


• 1 Teaspoon vanilla


• 1 Tablespoon corn syrup


• 5 Tablespoons water


• 1 ½ Cups sugar

Combine the sugar, corn syrup and water in a saucepan. Heat to dissolve sugar; bring just to a boil.

In a large mixing bowl, beat the egg whites and cream of tartar. When frothy add the vanilla. Continuing beating on high speed slowly adding the hot sugar syrup. Continue beating until stiff peaks form. Spread on cake while warm.

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