Betty Crocker’s™ Bunny Butt Cake

Yield: 15 Servings

Photo by Betty Crocker™

Ingredients:

• 1 box Betty Crocker™ SuperMoist™ yellow or white cake mix  (Water, vegetable oil and eggs called for on cake mix box)
• Tray or cardboard covered with wrapping paper and plastic food wrap or foil
• 1 container Betty Crocker™ Rich & Creamy vanilla frosting or make the Buttercream Frosting recipe below
• Red food coloring
• 1 large marshmallow, cut in half
• 3 cups shredded coconut
• Green food coloring
• 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
• 1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
• 3 green-colored sour candies, separated into strips
• Construction paper

Directions:

1. Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
3. Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
4. Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
5. Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
6. Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Further Instructions on how to assemble your Bunny Butt Cake, click here!

Click here for assembly instructions for the Betty Crocker™ Bunny Butt Cake (Photo by Betty Crocker™)

Expert Tips: 

• Need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
• Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.

Buttercream Frosting

Photo by Betty Crocker™

Ingredients:

• 4 cups powdered sugar
• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla or almond extract

Directions:

1. In large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth. If necessary, stir in milk, a few drops at a time, until spreadable.

   Frosts two 13×9-inch cakes, or fills and frosts two 8- or 9-inch two-layer cakes.

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Watermelon Cooler

Recipe by Betty Crocker™

Yield: 8 Servings

Photo by Betty Crocker™

Ingredients: 

• 8 c. 1/2-inch cubes watermelon
• 1-1/2 c. ginger ale
• 1/3 c. water
• 1 can (6 oz.) frozen limeade concentrate, thawed

 

Directions:

1. Place watermelon cubes in single layer in 1-gallon resealable freezer plastic bag; freeze 8 hours. Let stand at room temperature 15 minutes.
2. In blender, place half each of watermelon, ginger ale, water and limeade concentrate. Cover; blend on medium speed until smooth. Pour mixture into pitcher. Repeat with remaining ingredients; stir into mixture in pitcher. Serve immediately.

 

Tips:

• Look for seedless watermelon in the produce department to save having to remove the seeds when cutting the watermelon into cubes.
• Garnish each cooler with a lime wedge and fresh mint leaves threaded on a fancy toothpick.

 

For Nutrition Information, click here.

Corned Beef Quesadillas

Recipe by Sarah Caron for Betty Crocker™

Photo by Betty Crocker®

Ingredients:

• 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
• 1 tablespoon butter, melted
• 8 slices (about 1 oz each) Irish Swiss cheese
• 1 cup chopped leftover corned beef
• 1/2 cup well-drained sauerkraut
• Thousand Island dressing, if desired

Directions:

1. Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
2. Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
3. Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.

 

Tips:

• Can’t find Irish Swiss? A domestic Swiss cheese can be substituted.
• You can use chopped corned beef from the deli if you don’t have leftovers.

Decadent Pecan Pie Recipe from Betty Crocker™

Yield: 8 Servings

Photo by Betty Crocker™

Ingredients:

Pastry/Crust:

• 1 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 Tablespoon shortening
• 2 to 3 Tablespoons cold water

Filling:

• 2/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1 cup corn syrup
• 1/2 teaspoon salt
• 3 eggs
• 1 cup pecan halves or broken pecans

Directions: 

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

Click here for a lighter version of this recipe!

Expert Tips:

• You can taste the difference: Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
• Rise to the occasion! If using self-rising flour, there is no need to add salt.