Chocolate Bunny Butt Cake by Kimber Flory

[Dept of PMM Artists & things]

While we won’t be going to church this Easter, we do generally dye eggs, fill a basket with different goodies, and have a good time hunting those eggs up. To me, it’s a good time. But, when surfing around, I came across this Bunny Butt cake and thought to myself, would I really want to take a chunk out of a hare’s ass and eat it? You decide for yourself.

 

 

 

Chocolate Bunny Butt Cake

 

PREP TIME  40 min

TOTAL TIME  3 hr 40 min

SERVINGS  15

 

Ingredients

1  box Betty Crocker® SuperMoist® dark chocolate or devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1  container Betty Crocker® Rich & Creamy vanilla frosting

Red food color

1  large marshmallow, cut in half lengthwise

2  cups shredded coconut

2  cups coarsely crushed chocolate wafer cookie crumbs (about 40 cookies)

2  strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)

1  roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)

3  green-colored sour candies, separated into strips

Construction paper

 

1 Heat oven to 325°F. 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.

2 Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.

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

4 Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. 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. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

5 Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.

6 Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

 

I found this recipe at the following link - http://www.bettycrocker.com/recipes/chocolate-bunny-butt-cake/9b282...

[miyoko canter]

i like this except the coconut.