1. Prepare the Pans and Oven:

• All Levels: Preheat oven to temperature specified on cake mix box (usually 350°F/175°C). Coat two 8-inch round cake pans with cooking spray.

2. Make the Cake Batter:

• Beginner: Prepare the cake mix according to the directions on the box. Stir in the mini chocolate chips.
• Intermediate/Advanced: Prepare your chosen chocolate cake batter (from mix or scratch), incorporating any desired tweaks (applesauce, espresso powder, etc.). Stir in the mini chocolate chips.

3. Bake the Cakes:

• All Levels: Divide the batter evenly between the prepared pans. Bake as directed on the cake mix box (or according to your scratch recipe), or until a toothpick inserted into the center comes out clean.

4. Cool the Cakes:

• All Levels: Let the cakes cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely. Completely cool cakes are essential for easy cutting and frosting.

5. Make the Frosting:

• Beginner: Beat the softened butter with a mixer until fluffy. Gradually add the powdered sugar, milk, and vanilla. Beat until smooth, adding more milk if needed for desired consistency.
• Intermediate: Add a pinch of salt to the frosting to balance the sweetness. Experiment with different extracts (almond, peppermint).
• Advanced: Make a Swiss meringue buttercream or Italian meringue buttercream for a lighter, less sweet frosting.

6. Prepare the Bunny Nose:

• All Levels: Dollop a nickel-size mound of frosting on a square of parchment paper. Smooth it out slightly. Sprinkle with pink and white nonpareils. Place in the freezer to harden.

7. Cut the Cake into the Bunny Shape:

• All Levels: Place one cooled cake round on a cutting board. Starting from one side, measure 2 ½ inches toward the center. Use a serrated knife to cut through that point vertically, creating a long, bunny ear-shaped slice. Repeat on the opposite side. You’ll have two “ears” and a wide center strip (perfect for snacking!).

8. Assemble the Bunny:

• All Levels: Place the second, uncut cake round near the bottom of a large platter. This is the bunny’s head. With the rounded sides of the ears facing out, cut a small notch (about 1 inch) from the bottom of each ear to make a flat edge. Place the ears at the top of the head, with the flat edges flush against the head and about 1 inch apart.

9. Frost the Cake:

• All Levels: Generously frost the entire cake with the vanilla frosting.

10. Decorate the Ears:

• All Levels: Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with pink and white nonpareils, pressing gently so they stick.

11. Add Coconut “Fur”:

• All Levels: Cover the rest of the cake (except for the nonpareil-filled ovals) with the unsweetened desiccated coconut, patting it gently to adhere to the frosting.

12. Clean Up and Add Facial Features:

• All Levels: Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange two strips of the black licorice in two curves to create closed eyes. Make a mouth in an anchor shape with the remaining licorice pieces.

13. Serve and Enjoy!

• All Levels: Serve and enjoy.