Chocolate Bunny Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1/2 cup milk, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup JET-PUFFED Miniature Marshmallows
• 1/4 tsp. red gel food coloring
• 1/2 tsp. water
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1 piece black string licorice (20 inch)
• 3 large candy-coated chocolate pieces (2 black, 1 red)

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.
3. Bake 24 to 28 min.
4. or until toothpick inserted in centers comes out clean.
5. Cool cakes in pans 10 min.
6. ; invert onto wire racks.
7. Remove pans; cool cakes completely.
8. Cut 1 cake layer as shown in Diagram 1.
9. Arrange cake pieces on tray or large platter as shown in Diagram 2.
10. Mix cream cheese, melted chocolate and remaining milk in large bowl until blended; stir in COOL WHIP.
11. Use to frost cake.
12. Arrange marshmallows around outside edges of bunny ears.
13. Mix food coloring and water; toss with coconut until evenly tinted.
14. Sprinkle over ears as shown in photo.
15. Cut licorice into 2 (6-inch) and 4 (2-inch) pieces.
16. Use to decorate cake along with remaining ingredients.

chocolate cake mix, milk, philadelphia cream cheese, chocolate, jetpuffed miniature marshmallows, red gel food coloring, water, s angel, black string licorice, candycoated chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-bunny-cake-176231.aspx (may not work)