Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

You can always look on the Recipe Exchange Page
for a recipe from The Doss Team.

Here is one of our favorite Recipes.

Easter Bunny Cake

Ingredients:

1box Betty Crocker� SuperMoist� carrot cake mix
water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

1 container Betty Crocker� Whipped fluffy white frosting

1 cup shredded coconut

Construction paper

Jelly beans or small gumdrops

1 cup shredded coconut

Green food color

Instructions:

1. Heat oven to 350�F (325�F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=36248&Source=SearchResultPage

Yields:

Prep Time:30 min
Start to Finish:2 hr 10 min
Makes:12 servings

Nutrition Information

1 Serving: Calories 470 (Calories from Fat 220);
Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 55mg; Sodium 350mg; Total Carbohydrate 60g (Dietary Fiber 0g, Sugars 41g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%;
Calcium 10%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based
on a 2,000 calorie diet.