Easter Bunny Cake (april)

Lest we be “terrified by our adversaries,” it is well to remember that Satan’s power is not inherent but permitted (Rom. 13:1). It is not unlimited, but controlled (Job 1:12; 2:6). It is not invincible, but broken (Luke 11:21-22). It is not assured of success, but is surely doomed (Rev. 20:2-3). Satan knows well that there is no ultimate victory for him. The pronounced sentence has only been postponed. But he works to hinder and postpone Christ’s final triumph. We can rejoice in the certainty of John’s assurance: “Greater is he that is in you, than he that is in the world” (1 John 4:4).

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cakes, Desserts	20	Servings

INGREDIENTS

1		White cake mix, 18.25
		ounces
2	c	Heavy cream, 1 pint
1/3	c	Confectioners' sugar, 1/2
		inch thick
1/2	t	Vanilla
1	c	Flaked coconut
2		Red food coloring
3		Maraschino cherries
1		Tube black decorating gel
		0.68 ounches

INSTRUCTIONS

Mix and bake the cake batter according to the package directions for
one 8 inch square pan and one 8 inch round pan, making sure the  batter
is divided equally so the layers are the same height. Let cool
slightly, then remove to a wire rack to cool completely. Place the
round layer on a large platter. To make the ears for your bunny, cut
two half moons out of two sides of the square cake to resemble a  large
bow tie shape. Place the cut half moons on top of the round  cake to
form the ears. Place the bow tie shaped cake (the one you cut  the half
moons from) under the round cake to give the bunny a bow  tie. In a
medium sized bowl, with an electric beater on medium speed,  beat the
cream, confectioners' sugar, and vanilla until stiff peaks  form. Frost
the cake with the whipped cream. In a small bowl, combine  the coconut
and food coloring stirring until the coconut turns pink.  Place inside
the ears and around the sides of the cake. Place the  cherries on top,
forming two eyes and a nose, and use the gel to make  the whiskers,
mouth, and the center of the bow tie. Cover loosely and  chill until
ready to serve.  Note: Be creative and feel free to change the color of
the coconut or  other decorations. (I've made this cake and used
licorice for the  whiskers).  This recipe comes from; Mr. FoodÂ® Cool
Cravings ISBN 0-688-14579-5  Published in 1997  Recipe by: Mr.FoodÂ®
(Art Ginsburg) Cool Cravings  Posted to recipelu-digest Volume 01
Number 566 by PLK1028  <PLK1028@aol.com> on Jan 20, 1998

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 70 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: 17.1mg Sodium: 25.6mg Potassium: 54.1mg Carbohydrates: 3.6g Fiber: <1g Sugar: 2.5g Protein: 1g