My mom’s Easter Bunny Cake is a childhood tradition that has carried on into adulthood with my sister and I. Easter day wouldn’t be complete without Zoe and I arguing over the correct decorating pattern, which even at 20 and 24 we are still sent to a time out before we can continue. Somehow we make our way through the decorating process (whether wrong or right) and it becomes the perfect finish to our Easter Dinner meal.
Ingredients:
- 1 box Betty Crocker Cake Mix (any flavor-we use dark chocolate)
- 1 Cup Water
- 1/2 Cup Vegetable Oil
- 3 Eggs
- Frosting (I make mine from scratch, but store-bought will work just fine)
- 1 Stick Butter
- 4 T. Milk
- 1 Small Bag Powdered Sugar
- 1 t. Vanilla
- Two packages milk chocolate M&M’s (we like to use the pastel colors)
Directions:
- Make cake according to box instructions (two 8” rounds)
- Allow cake to cool for 30 min before cutting
- If you are making your own frosting make while the cake is cooling (just combine all frosting ingredients in a mixer until fluffy)
- Cut one cake like a baseball creating the ears and bow-tie leaving the second cake for the face.
- Arrange the cake and frost.
- Decorate with M&M’s and try not to fight too much over the correct decorating technique 🙂
(Don’t forget to store cake covered so it won’t dry out!)
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