Nutrition Facts

Serving Size 318 g

(Approx. 6 Servings)

Amount Per Serving

Calories	1,100	Calories From Fat	580

% Daily Value*

Total Fat 65 g	100%

Saturated Fat 29 g	145%

Trans Fat 1.5 g

Cholesterol 190 mg	63%

Sodium 1150 mg	48%

Total Carbohydrate 124 g	41%

Dietary Fiber 3 g	12%

Sugars 74 g

Protein	12 g

Vitamin A 35%	•	Iron 45%

Vitamin C 10%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Flower Pot Cakes with Digging Bunnies

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Serves

6 People

Ingredients

Recipe makes 6 Servings

6 4 in Diameter Terra Cotta Clay Pots, thoroughly washed with warm water

15 1/4 Oz Duncan Hines Dark Chocolate Fudge Cake Mix, or your favorite chocolate cake mix

3 large eggs

1 cup(s) water

1/3 cup(s) vegetable oil

3 .9000 Oz Jell-O Instant Chocolate Fudge Pudding

2 cup(s) H-E-B Heavy Whipping Cream, cold

6 Bunny Bottoms, recipe on heb.com

10 Oreo Cookies, crushed

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Instructions

Preheat oven to 350ºF. Line the bottom of each clay pot with parchment paper then lightly spray with non-stick spray. Set aside on a sheet pan.

In a large mixing bowl, combine cake mix, eggs, water, and vegetable oil. Mix well according to box directions then divide batter evenly between the pots.

Place sheet pan with pots into preheated oven and bake 23 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, prepare chocolate filling. Combine pudding mix and heaving cream in a clean bowl and mix on high until light in color and thickened. Transfer to a piping bag or zip top bag and refrigerate until cakes are cool. While cakes are cooling, prepare the Bunny Bottoms according to the recipe.

To assemble the flower pot cakes, evenly divide chocolate pudding mixture between the cooled cakes. Top each with a generous amount of crushed Oreos followed by a bunny bottom and any additional Easter candy (like jellybeans or gummy worms).