This HERSHEY’S Perfectly Chocolate Easter Bunny Cake recipe is so cute and cuddly, you might just want to pet it! Although, we would suggest eating it instead. The chocolate Easter Bunny cake recipe is made with HERSHEY'S "Perfectly Chocolate" Chocolate Cake and covered in yummy frosting and sweetened coconut flakes. The cake is made even cuter and seasonal with the addition of JOLLY RANCHER Jelly Beans and REESE'S White Peanut Butter Eggs. Celebrate after your Easter Egg hunt with Peanut Butter Bunnycakes, a shareable complement to this chocolate Easter Bunny cake. Dessert is something every bunny will look forward to!
Prepare HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake following directions for using two 9-inch round baking pans. Remove cakes from pans. Reserve one layer for later use.
Level cake layer by sliding a wet knife across the top. Cut the cake into 2 equal halves.
Attach the two cake halves together using frosting, with the rounded sides facing up and the cut edges on bottom, to create the bunny’s body. Frost the bottom of the bunny’s body and adhere it to a serving plate.
Cut a small notch through the two pieces of cake about 1/3 of the way up one edge of body to form the shape of the bunny’s head. Use icing to attach the cut piece to the back of the cake to create the bunny’s tail.
Frost the bunny, then cover with sweetened coconut flakes. Use your fingers to gently press the coconut into the frosting.
Add peanut butter egg "ears", jelly bean "eyes" and "nose" and licorice "whiskers".
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.