Directions

• Pour into a greased and floured 9-in. round baking pan. Bake at
• 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from pan
• to a wire rack. Cool completely.
• For frosting, whisk the flour and milk in a saucepan until smooth.
• Cook and stir over medium heat until thickened (mixture will be
• paste-like); cool. In a bowl, cream butter until fluffy. Gradually
• add sugar, beating well. gradually add cooled milk mixture; beat for
• 5 minutes or until light and fluffy. Add vanilla; mix well.
• On waxed paper, draw two bunny ears, 5-1/2 in. tall x 2-1/4 in. wide;
• set aside. In a microwave or a heavy saucepan, melt candy coating;
• stir until smooth. Tint pink with red food coloring. Spread over
• bunny ear pattern's cool until firm. Carefully peel ears off waxed
• paper. For grass, place 1 cup coconut in a resealable plastic bag.
• Add 12 drops green food coloring; shake well.
• To assemble, cut cake in half. Spread frosting over top of one cake
• half. Stack second half on top. Stand the cake by placing cut side
• down on a serving platter. Cut a wedge from one side of cake about 1
• in. from cut side and about 2 in. deep to create head as shown in
• Fig. 1 below. Set wedge aside for tail.
• Frost entire cake. Place tail on back of cake. Frost and cover with
• remaining coconut. Add chow mein noodles for whiskers, pink jelly
• beans for eyes and red jelly bean for nose. Place ears behind head
• as shown in photo. Spread grass around bunny. Yield: 6-8 servings.