Chocolate Easter Bunny Cake

 

2

tablespoons cocoa

1

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

3

eggs

1/2

cup butter

1

cup water

1

cup good quality dark chocolate, chopped

3

cups powdered sugar

3

tablespoons light corn syrup

1/4

cup heavy whipping cream

1/4

teaspoon peppermint extract

2

to 3 tablespoons of milk

Bunch fresh mint sprigs

2

large chocolate bunnies, unwrapped

10-12 pastel malted candy eggs

• 1 Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
• 2 In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
• 3 Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
• 4 In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
• 5 Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.