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Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 20 mins
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Ingredients
- Cooking spray
- 1 15- to 16-oz. box chocolate cake mix (plus required ingredients
- 1/2 cup mini chocolate chips
- 2 sticks salted butter, at room temperature
- 4 cups powdered sugar
- 2 Tbsp. whole milk, plus more if needed
- 1 Tbsp. vanilla extract
- 1/2 cup pink and white nonpareils
- 1 1/2 cups unsweetened desiccated coconut
- 1 string black licorice, cut into four 2-inch pieces
Directions
- Step 1Coat two 8-inch round cake pans with cooking pray. Prepare the cake mix according to the directions on the box; stir the chocolate chips into the batter. Divide between the pans and bake as directed. Let cool 10 minutes in the pans then remove the cakes to a rack to cool completely.
- Step 2For the frosting: Beat the butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes. Add the powdered sugar, the 2 tablespoons of milk, and the vanilla. Beat on low speed to combine, then increase the speed to high and beat until smooth, light, and spreadable, 2 to 3 minutes, adding 1 more tablespoon of milk if needed.
- Step 3Dollop a nickel-size mound of frosting on a square of parchment for the bunny's nose. Smooth it out slightly, sprinkle with nonpareils, and place in the freezer to harden.
- Step 4Place 1 cake round on a cutting board. Starting from one side of the cake, measure 2 1/2 inches toward the center, then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice. Repeat on the opposite side of the cake. You'll have a wide strip of cake left in the middle to snack on, plus 2 bunny ears.
- Step 5Place the second cake round near the bottom of a large platter for the bunny's head. With the rounded sides of the ears facing out, cut a small notch from the bottom of each ear (about 1 inch) to make a flat edge. Place the ears at the top of the head with the edges of the ears flush against the head and about 1 inch apart.
- Step 6Generously frost the cake. Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with nonpareils, pressing gently so they stick. Cover the rest of the cake with the coconut. Use a pastry brush to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange 2 strips of the licorice in 2 curves as closed eyes; make a mouth in an anchor shape with the remaining licorice.
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