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Heat oven to 350°F. Grease
and flour two 10-oz. custard cups, two 8 inch round cake pans and
one 9 inch round cake pan. In very large bowl, combine cake mixes,
water, oil and eggs; beat at low speed until moistened. Beat 2 minutes
at medium speed. Spoon 3/4 cup batter into each greased and floured
custard cup. Divide remaining batter evenly into greased and floured
cake pans. Place cake pans in oven first, then custard cups.
Bake at 350°F. Bake cakes
in custard cups for 25 to 30 minutes; bake cakes in round cake pans
for 45 to 55 minutes or until toothpick inserted in centers comes
out clean. Cool 15 minutes. Remove cakes from cups and pans; place
on wire racks. Cool 45 minutes or until completely cooled.
With serrated knife,
trim tops of all cakes to level. Place one 8 inch round cake on
serving plate, trimmed side up. Spread small amount of chocolate
frosting on cut surface of cake. Top with remaining 8-inch round
cake, trimmed side down. Frost sides and top of cake with chocolate
frosting.
Place 9 inch round cake,
trimmed side down, on top of 8 inch layer cake to form brim of hat.
Frost with chocolate frosting.
Spread small amount of
vanilla frosting on cut surface of each trimmed custard-cup cake.
Place frosted surfaces of cakes together to form ball. Place ball
on top of 9-inch round cake for head of bunny. Insert bamboo skewers
through head and hat to secure; about 2 inches of the skewers will
stick out of top. Insert cookies onto skewers for ears. Frost bunny
head and ears with vanilla frosting.
Cut large marshmallow
in half for paws; place on cake in front of body. Cut miniature
marshmallow in half for eyes; flatten slightly and place on head.
With small amount of frosting, attach blue candies to marshmallow
eyes. Use licorice for whiskers. Cut fruit roll into pieces for
nose, inside of ears and bow. |
Ingredients