Sunday, April 4, 2010

Easter Bunny Cake

This is an Easter cake both kids and adults will thoroughly enjoy! It's a fun project for children, as you can let them decorate it once it is assembled. All the children at our party were thrilled with it and the adults appreciated the gourmet taste of the cake itself- it was Hummingbird Cake with Cream Cheese Frosting. Divine!


Hummingbird Cake
3 cups
all-purpose flour                
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas    
  1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, pecans, and bananas.
  2. Divide batter into four greased and floured 9-inch round cakepans. Bake at 350° for 22- 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Divide the layers two by two, as though you are making two cakes. Spread Cream Cheese Frosting between layers. Cut one of the cakes, so you have two "ears" on the sides and the middle is the "bow tie".  The other round cake use as the face of the bunny. Assemble and frost the top and sides of the cake. Decorate with jelly beans, licorice, etc to resemble a bunny-my daughter had a blast doing this! Store in refrigerator. Enjoy!        

Cream Cheese Frosting:

2 sticks unsalted butter, at room temperature
2 pkg (8 oz each) cream cheese, at room temperature
2 lbs powdered sugar
2 tsp pure vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth, about 3-4 minutes. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Frost.

Recipe courtesy: hummingbird cake

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