Chocolate Bunny Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1/2 cup milk, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 4 oz. Baker's Semi-Sweet Chocolate, melted
• 3 cups thawed Cool Whip Whipped Topping
• 1 cup Jet-Puffed Miniature Marshmallows
• 1/4 tsp. red gel food colouring
• 1/2 tsp. water
• 1 cup sweetened flaked coconut
• 1 piece black string licorice (20 inch)
• 2 brown candy-coated chocolate pieces
• 1 red candy-coated chocolate piece

1. Prepare cake batter as directed on package; blend in dry pudding mix and 1/4 cup milk.
2. Pour into 2 greased and floured 9-inch round pans; bake 24 to 28 min.
3. or until toothpick inserted in centres comes out clean.
4. Cool cakes in pans 10 min.
5. ; invert onto wire racks.
6. Remove pans; cool cakes completely.
7. Cut 1 cake layer as shown in Diagram 1.
8. Arrange cake pieces on tray or large platter as shown in Diagram 2.
9. Mix cream cheese, melted chocolate and remaining milk in large bowl until blended; stir in Cool Whip.
10. Use to frost cake.
11. Arrange marshmallows around outside edges of bunny ears.
12. Mix food colouring and water; toss with coconut until evenly tinted.
13. Sprinkle over ears as shown in photo.
14. Cut licorice into 2 (6-inch) and 4 (2-inch) pieces.
15. Use to decorate cake along with remaining ingredients.

chocolate cake mix, milk, cream cheese, chocolate, topping, jet, red gel food colouring, water, coconut, black string licorice, brown candycoated, chocolate piece

Taken from www.kraftrecipes.com/recipes/chocolate-bunny-cake-180150.aspx (may not work)