Chocolate Lemon Bunny Cake

From HERSHEY’S

 

There’s no better way to brighten a birthday or Easter celebration than with this delicious, chocolate lemon bunny cake recipe. Serve it with ice cream or decorate it with CADBURY MINI EGGS and watch guests hop with happiness.

INGREDIENTS

1 cup butter (2 sticks) , softened

1 1/2 cups sugar

4 eggs

1/4 cup milk

1 lemon

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 cups cake flour

1 teaspoon baking powder

1 tablespoon HERSHEY’S Cocoa

2 tablespoon water

1 HERSHEY’S KISSES Brand Milk Chocolate Bunny

Editable easter grass

Easter candies

Lemon Frosting (recipe below)

 

DIRECTIONS

1.Heat oven to 350 degrees. Grease and flour three 6” x 2” round baking pans.

2.Beat butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition, until well blended. Beat in milk, lemon juice, lemon zest, vanilla, and lemon extract.

3.Stir together cake flour and baking powder. Gradually blend into butter mixture, stirring just until ingredients are moistened. Do not over-stir. Divide batter evenly into prepared pans.

4.Bake 25 to 30 minutes, or until cake center springs back when touched lightly and edges are starting to pull away from pan sides. Cool 10 minutes. Remove from pans to wire rack, cool completely.

5.Prepare Lemon Frosting (recipe below). Frost cake. Stir together cocoa and water in small bowl. Dip clean pastry brush into cocoa mixture. Scrape brush against bowl sides to remove excess mixture. Splatter remaining cocoa mixture on brush onto the cake by gently flicking the wrist. Top cake with milk chocolate bunny and garnish with edible Easter grass and other candies.

 

LEMON FROSTING

Makes 4 1/2 cups

 

INGREDIENTS
1 cup butter (2 sticks), softened

1 cup shortening

4 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

Food coloring, desired shade (if using)


2 tablespoons milk

 

DIRECTIONS

1.Beat butter and shortening about 3 minutes, or until light and fluffy.

2.Beat in powdered sugar, 1/2 cup at a time. Start on low speed and increase speed to high for one minute; continue until all sugar is added. Stir in vanilla and lemon extracts.

3.If tinting, blend in food color until desired shade. If necessary, add milk, one tablespoon at a time, until desired spreading consistency.

 

Find this recipe and more holiday treats at hersheyland.com