Aunt Mary's Delicious Bunny Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by naples34102
Reviewed: Jun. 3, 2013
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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Apr. 9, 2012
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.
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Photo by joemel2
Reviewed: Apr. 19, 2014
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.
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Reviewed: Jan. 10, 2015
Excellent cake for cutting and designing into shapes, and the flavor is wonderful!!! Baked just as written, thank you so much!!!
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Photo by Denece Frisbie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 11, 2015
This cake is wonderful! I followed the recipe exactly (with the exception of baking it as cupcakes-about 25 minutes at 325) and it baked up perfectly light, moist, and fluffy. I did not use the icing listed here so I can't comment on that, but I will definitely be making the cake again. I really like the hint of citrus flavor from the lemon and orange extracts, just enough without being overpowering. I think these will be a big hit for my daughter's birthday (if I don't eat them all myself first!)
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Photo by anchrista
Reviewed: Apr. 20, 2014
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.
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