Chocolate Bunny Butt Cake

Chocolate Bunny Butt Cake

Is this funny bunny digging in the dirt and raiding the garden of carrots? Hop to it and make this all chocolate bunny butt cake recipe before he gets away! Learn to make this recipe with our how-to.

Prep Time

40

Minutes

Total Time

3:40

Hrs:Mins

Makes

15

servings

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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Need to bake the cake in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
Sprinkle chocolate cookie crumbs on the feet to make it look like the bunny was digging.
Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to flatten.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,
    • Trans Fat 2g),
  • Cholesterol 40mg;
  • Sodium 460mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 1g,
    • Sugars 43g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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