Easter Bunny Cake

Prep: 45 minutes plus cooling
Bake: 1 hour 35 minutes • Serves: 14

1. Preheat oven to 350°; spray large oven-safe bowl with cooking spray. Line 3 standard muffin cups with baking cups; line prepared bowl with parchment paper so that paper extends about 2 inches over sides of bowl. In medium bowl, whisk flour and baking powder.

2. In separate large bowl, with mixer on medium-high speed, beat sugar and butter 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add milk and vanilla extract; beat 1 minute or until incorporated. Add flour mixture and beat 2 minutes or until incorporated, scraping down bowl occasionally; pour into prepared bowl and muffin cups.

3. Bake cake and cupcakes 1 hour 35 minutes, removing cupcakes after 20 minutes, or until toothpick inserted in center comes out clean; cool completely in bowl and muffin cups on wire rack. Remove cupcakes from baking cups. Using overhanging sides of parchment paper, transfer cake to work surface; remove parchment paper.

4. Place cake, flat side down, on large platter; using pretzels, attach muffins to cake to create “bunny tail” and “bunny feet.” Spread frosting over cake in even layer; sprinkle with coconut and press lightly so coconut adheres. Press gum drops on “bunny feet” to create “toes”; place peanuts, gummy bears, jelly beans, malted milk balls, marshmallows and gummy worms around bunny on platter.

5. Cut cake into 14 slices.

Approximate nutritional values per serving (1 slice):
683 Calories, 23g Fat (13g Saturated), 91mg Cholesterol, 168mg Sodium,
113g Carbohydrates, 2g Fiber, 53g Sugars, 51g Added Sugars, 7g Protein