The Bunny Cake

Each year for almost 25 years, maybe more, my husband, John and the boys have made the dreaded bunny cake. It started when I taught my husband to make the fluffy white frosting. You know the seven minute type that lasts only one day. The cake lasts only one day, so no matter. The frosting is great; this is still the only thing he makes in the kitchen worth eating. The cake, on the other hand, is a box cake. For some reason, I hate those things. It is just a flat waste of calories, carbs and fat. As I type this he brings me a cup of coffee, he does make the beverages at the inn, so I guess that counts, too.

But, the cake has become almost a holy tradition along with Easter Sunday and all its festivities. It does not matter that he uses wastes almost two bags of coconut and loads of candy. The first year our oldest was off to military school, just Sean and John made the cake; they talked of Jeff missing out on the fun, and I am was saying he is the lucky one. Well, Jeff loves the dang thing just as much. They took a picture and electronically sent it off to the missing sibling. So, hence, they still take the shot and this year sent it off to Baghdad to him again.
I love all three of my boys, and now with the grandson it is four. I am so glad they have this manly tradition that started purely by accident with me teaching John the fluffy frosting recipe. It is really good. I hope your family has a wonderful Easter Dinner spent with family and/or friends. We'll miss my son eating with his buddies in Iraq, as will his wife as well. He will be home soon and will come home for an Iron Man competition in Missouri.  I just hope nobody gets the smart idea to make another cake for the occasion.

Fluffy White Frosting

1 cup granulated sugar

1/3 cup water

1/4 teaspoon cream of tartar

1 dash salt

2 egg whites, unbeaten (if your eggs are small use three)

1 teaspoon vanilla

Combine sugar, water, cream of tartar and salt in saucepan.

Bring to boiling, stirring until sugar dissolves.

Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).

Beat in vanilla.

Frosts tops and sides of 2 8-in.

or 9-in.

layers, 1 10-in.

tube or 1 9x13 pan.