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Chocolate Bunny Butt Cake
Chocolate Bunny Butt Cake
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Prep Time:
40 minutes
Total Time:
3 hours 40 minutes
Indulge in a fun and adorable all chocolate bunny butt cake recipe, perfect for any occasion. Follow our easy how-to guide to bring this playful dessert to life!
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix or 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Red food color
  • 1 large marshmallow, cut in half lengthwise
  • 2 cups shredded coconut
  • 2 cups coarsely crushed chocolate wafer cookie crumbs (about 40 cookies)
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • 1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
  • 3 green-colored sour candies, separated into strips
  • Construction paper
Instructions:
  • Preheat oven to 325°F. Grease a 1 1/2-quart ovenproof bowl (8 inches across top) with shortening and coat with flour, avoiding cooking spray. Lightly grease 3 muffin cups in a regular-size muffin pan.
  • Prepare the cake batter following the instructions on the box. Fill three muffin cups two-thirds full with the batter. Transfer the remaining batter into a 1 1/2-quart bowl.
  • Bake cupcakes for 17 to 21 minutes and bowl for 47 to 53 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from muffin cups and bowl and place rounded sides up on cooling racks. Allow to cool completely for about 1 hour. Trim off any rounded tops if needed.
  • Transfer almost all of the frosting, reserving 2 tablespoons, into a large bowl. Mix in red food coloring until you achieve the perfect pink shade. Position the bowl cake on a tray with the cut side facing down, then gently spread 1/3 cup of frosting over the cake. Attach the cupcakes to the bowl cake using frosting to create the feet and bunny tail, securing with toothpicks if needed. Place marshmallow halves, cut sides facing down, on top of 2 cupcakes to form the heels of the feet. Coat the sides and top of the cake with a thin layer of frosting to lock in any loose crumbs. Chill the cake in the freezer for 30 to 45 minutes to allow the frosting to set.
  • *Spread the remaining frosting evenly over the cake, reserving 2 tablespoons of white frosting to create the bunny tail. Sprinkle coconut on top and gently press it down. Surround the bunny with crushed chocolate cookies. Use a rolling pin to flatten the strawberry candies into two large rectangles. Cut out two large ovals and six small circles from the candy, then press them onto the bottoms of the bunny's feet, using frosting to help them stick if necessary.*
  • Roll the fruit snack into carrot shapes. Cut the green sour candies in half crosswise and press them into the large end of each carrot to create the greens on the carrot. Cut ears from construction paper and wrap the ends that will be inserted into the cake with plastic food wrap. Insert them into the cake. Before serving, remove the ears, plastic wrap, and toothpicks. Store the cake loosely covered.

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