Recipe by Dabney
"This cake is great to make in character pans such as a Santa Claus, train pan, or bunny mold. Buttercream frosting is great but you can use other frostings if desired. Color your frosting with desired shade of food coloring."
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1 3/4 teaspoons
1 1/4 teaspoons
1 1/3 cups
milk at room temperature
1 1/2 teaspoons
1 1/4 teaspoons
1 1/8 cups
unsalted butter at room temperature
eggs at room temperature
butter at room temperature
milk at room temperature
clear vanilla extract
I hope this cake isn't being passed by because of its title. The submitter calls it a bunny cake but it shouldn't be limited to just the shape of a bunny! But with only one review I'll bet this is what's happening to this excellent and obviously overlooked recipe. Have no misgivings about making this basic yellow layer cake. It's merely a slight variation on the classic "One-Two-Three-Four Cake. The lemon and orange extracts were just the right amount for a delicate flavor, not masking the beautiful, butter cake taste of this at all. That said, any flavor extract would work - or stick with just the vanilla! I did make one small but important change - as I frequently do with butter cakes as they have a tendency to be dry, I substituted vegetable oil for the 1/8 cup (2 T.) butter called for in this recipe. I baked this as cupcakes, about 20-22 minutes. I tasted one before it was frosted and it was blue-ribbon good. It has a beautiful, moist and tender crumb, neither too dense nor two fluffy. A cake that stands on its own without being buried in frosting is a real winner in my book. As for the frosting, I knew I'd love it when I saw its ratio of fat to powdered sugar and its mix of both butter and shortening, offering the best qualities of both. Make sure you use hi-ratio shortening and pure 10x cane sugar and you will have the smoothest, creamiest buttercream you could hope for. Note: this recipe should make a 13x9" sheet cake, 9" layer cake or 24 cupcakes.
First time making this cake. Used 1/2 Splenda to make it more Diabetic friendly. It was fantastic! Those that can use all sugar will find it even better than fantastic.
This is a really good pound cake. The citrus flavors were very subtle. I may add a tad more extracts next time or even some orange or lemon zest to make it more flavorful.
I used a lamb mold and there was extra cake batter after I filled the mold to the top. So I just found a small ramekin and made the extra in that. Make sure to leave the cake cool in the mold for the 15 mins that the recipe calls for; if you unmold while its too hot, your cake will fall apart. Also I froze the cake after standing it up on my platter prior to frosting it. I also had to put in a couple of long skews to hold the head a bit. I was extra careful this year because last year my lamb was in crumbs (I used a box cake mix - don't' ever do that!;-)), so I may have overreacted.
All in all, this will likely be my cake mold recipe from now on.
I agree with another reviewer. Don't pass this up because of the name. I made cupcakes for Easter out of this recipe. They are delicious! I did have to double the frosting recipe for the recipe since I piped it on.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Mary's Delicious Bunny Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 389
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