Rabbit Cake
Utensils: flour sifter, rubber spatula, measuring spoons, two 8-inch round cake
pan, measuring cups electric mixer and bowl, serrated knife
The Cake
2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs
Cream Cheese Frosting
1 3-ounce package cream cheese, softened
Dash salt
1 tablespoon milk
2-1/2 cups confectioners' sugar
1 teaspoon vanilla
1. Preheat the oven to 350 degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter or shortening,
then sprinkle flour in the pan; tap the pan until flour spreads and covers pan
bottom)
3. Sift the flour, sugar, baking powder, and salt into the electric mixer bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one
minute.
5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3
minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick
inserted in the cake center comes out clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack (you
might need help with this step).
Cream Cheese Frosting
1. Place the cream cheese, milk, vanilla, and salt in the electric mixer bowl.
Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the frosting is
smooth and will spread easily. If necessary, add more milk.
3. Cut the cooled cake and arrange as shown in the drawing. One layer is left
intact, and the other is cut to form the bunny's ears and bow tie. Spread the
frosting between the head, ear, and bow tie pieces, then over top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for whiskers. You
could also cover the rabbit with coconut for a very special Easter dessert!
GOD Bless, Marla
[Non-text portions of this message have been removed]
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