Easter Bunny Cake

This cake brings back lots of memories from my childhood. We made it every Easter for as long as I can remember. I am sure you will enjoy it for years to come. The kids love to decorate this cake!

Easter Bunny Cake

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup CRISCO Oil
3 eggs

Prepare cake according to package instructions, using two standard, round cake pans.

Buttery Cream Frosting

1/2 cup Butter Flavor Crisco Shortening or 1/2 Butter Flavor Crisco Stick
7 cups confectioners' sugar
2-1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco Shortening. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

Assembly

1. Cut cake according to diagram.

2. Arrange cakes on large serving plate, as shown.
3. Frost entire cake; sprinkle with coconut and decorate.
4. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and SMUCKER'S Jelly Beans for bow tie decoration.