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HERSHEY’S “PERFECTLY CHOCOLATE” Easter Bunny Cake

  • PRINT

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
  • JOLLY RANCHER Jelly Beans, 14-ounce bag
  • JOLLY RANCHER Jelly Beans, 14-ounce bag
  • REESE’S White Peanut Butter Eggs (2)
  • MOUNDS Coconut Flakes, 14-ounce bag
  • Frosting

  • 1. Prepare HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake recipe using the one-pan variation. Remove cake from pan. Do not frost.
  • 2. Level the cake by sliding a wet knife across the top. Then cut the cake vertically down the center to make two halves.
  • 3. 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. Then frost the bottom of the bunny’s body and adhere it to a plate.
  • 4. Cut a small notch through the two pieces of cake slightly above center, 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.
  • 5. Frost the bunny, then cover with MOUNDS Coconut Flakes. Use your fingers to gently press the coconut into the frosting.

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