All Recipes

Chocolate Bunny Cake

Prep

30-60 MINS

Total

2 HRS 8 MIN

Servings

16 Servings

Ingredients

1 pkg

(2-layer size) chocolate cake mix

1 pkg

(4-serving size) Jell-O Chocolate Instant Pudding

1/2 cup

milk, divided

1 pkg

(250 g) Philadelphia Brick Cream Cheese, softened

4 oz

Baker's Semi-Sweet Chocolate, melted

3 cups

thawed Cool Whip Whipped Topping

1 cup

Jet-Puffed Miniature Marshmallows

1/4 tsp

red gel food colouring

1/2 tsp

water

1 cup

sweetened flaked coconut

1 piece

black string licorice (20 inch)

2 

brown candy-coated chocolate pieces

2 

brown candy-coated chocolate pieces

Instructions

Step 1

Prepare cake batter as directed on package; blend in dry pudding mix and 1/4 cup milk. Pour into 2 greased and floured 9-inch round pans; bake 24 to 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.

Step 2

Cut 1 cake layer as shown in <a href="https://d36rz30b5p7lsd.cloudfront.net/kraftcanada/recipe/pdf/BunnyDiagram1.pdf"_blank" > Diagram 1</a>. Arrange cake pieces on tray or large platter as shown in <a href="https://d36rz30b5p7lsd.cloudfront.net/kraftcanada/recipe/pdf/BunnyDiagram2.pdf"_blank" >Diagram 2</a> .

Step 3

Mix cream cheese, melted chocolate and remaining milk in large bowl until blended; stir in Cool Whip. Use to frost cake. Arrange marshmallows around outside edges of bunny ears.

Step 4

Mix food colouring and water; toss with coconut until evenly tinted. Sprinkle over ears as shown in photo. Cut licorice into 2 (6-inch) and 4 (2-inch) pieces. Use to decorate cake along with remaining ingredients.

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