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HERSHEY'S "PERFECTLY CHOCOLATE" Easter Bunny Cake

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Things You'll Need

  • HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
  • JOLLY RANCHER Jelly Beans, 14-ounce bag
  • TWIZZLERS PULL ‘N’ PEEL Candy
  • REESE’S White Peanut Butter Eggs (2)
  • MOUNDS Coconut Flakes, 14-ounce bag
  • Frosting

How to Make

  • Prepare HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake recipe using the one-pan variation. Remove cake from pan. Do not frost.

  • Level the cake by sliding a wet knife across the top. Then cut the cake vertically down the center to make two 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. Then frost the bottom of the bunny’s body and adhere it to a plate.

  • 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.

  • Frost the bunny, then cover with MOUNDS Coconut Flakes. Use your fingers to gently press the coconut into the frosting.

  • Press two JOLLY RANCHER Jelly Beans of the same color into the bunny’s face to create the eyes. Then press a pink or red JOLLY RANCHER Jelly Beans underneath the eyes to create the bunny’s nose.

  • Remove one strand from a TWIZZLERS PULL ‘N’ PEEL Candy. Cut the single strand into six small pieces, then arrange three pieces on each side of the bunny’s nose to create whiskers.

  • Remove two REESE’S White Peanut Butter Eggs from their wrappers and use icing to attach them within the cut notch.