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Bunny Cake

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Prep Time:
30 min
Total Time:
30 min
Makes:
16

What You Need!

2 baked 9-inch round white cake layers, cooled
2-1/2 cups  thawed COOL WHIP Whipped Topping, divided
1/4 cup flaked coconut
4   pieces licorice
10 assorted jelly beans
3   gumdrops
10 pieces shoestring licorice (4 inch)

Make It!

LEAVE 1 cake whole; cut remaining cake into 3 pieces as shown in diagram. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of Cool Whip to attach pieces to each other.

FROST cake with remaining Cool Whip.

SPRINKLE bow tie with coconut. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

Kraft Kitchens Tips

Variation
Prepare as directed, using tinted coconut. Just mix 1/2 tsp. water with a few drops of food colouring. Add to coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Sprinkle over centres of bunny's ears.
Make it Easy
Use a serrated knife to easily cut cake without tearing.
Food Facts
Decorate cake with jelly beans just before serving to prevent colour from jelly beans melting into the Cool Whip.
PDF
Bunny Cut-Up template, Click here .
K:1386v5ec:105561
Average Rating  (20)
Rated  by a cook on 8/10/2009
" easy,fun,cute and kids love it" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 piece (66 g)

Nutritional Information

Calories
 250
Total fat
 12 g
Saturated fat
 3.5 g
Cholesterol
 35 mg
Sodium
 240 mg
Carbohydrate
 33 g
Dietary fibre
 0 g
Sugars
 23 g
Protein
 3 g
Vitamin A
 2 %DV
Vitamin C
 0 %DV
Calcium
 6 %DV
Iron
 4 %DV
RecipeDetail