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Chocolate Easter Bunny Cake

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Chocolate Easter Bunny Cake
  • Prep 30 min
  • Total 3 hr 20 min
  • Servings 12
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This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.
By Brooke Lark
Updated Mar 24, 2014

Ingredients

CAKE

ICING

  • 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

DÉCOR

  • Bunch fresh mint sprigs
  • 2 large chocolate bunnies, unwrapped
  • 10-12 pastel malted candy eggs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Once the cake is cool enough to tip out of the pan, speed the cooling process by placing it in the freezer for 10 to 15 minutes.
  • tip 2
    To get that beautiful icing drizzle, make sure you test your icing for the perfect consistency by placing a small spoonful on top of the cake, then waiting to see if it will gently flow down the side of the cake after a minute or so. If it stays on top of the cake, thin the icing slightly with a bit of milk. If it runs down the sides of the cake in puddles at the bottom of your plate, add powdered sugar, 1 tablespoon at a time, to the icing mixture to thicken it up.

Nutrition

460 Calories, 17g Total Fat, 4g Protein, 73g Total Carbohydrate, 54g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
400mg
17%
Potassium
180mg
5%
Total Carbohydrate
73g
24%
Dietary Fiber
2g
7%
Sugars
54g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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