Easter bunny cake

Ingredients

• 3 c sifted cake flour
• 1 T baking powder
• ¼ tsp salt
• 1 c butter, softened
• 2 c granulated sugar, sifted
• 1 T vanilla extract
• 4 lg eggs, room temperature
• 1 c milk or half and half
• 1 c butter, softened
• ¼ c vegetable shortening
• 6 c confectioners sugar, sifted
• ½ c heavy cream
• 1 T vanilla extract
• 1 ½ tsp light corn syrup

Preparation

• Preheat oven to 350ºF. Grease and flour 2 round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder, and salt. Set aside. In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles.
• Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely.

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