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Ingredients

• ✓ jelly bean
• cocoa powder
• devil's food cake mix
• water
• egg
• vegetable oil
• baking chocolate
• sweetened condensed milk
• instant chocolate pudding mix
• water
• heavy cream
• chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
4. 4 Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
5. 5 Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
6. 6 Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
7. 7 Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
8. 8 Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
9. 9 Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
10. 10 Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
11. 11 Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
12. 12 Generously frost cake; sprinkle with grated chocolate for fur.
13. 13 Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
14. 14 Refrigerate cake until ready to serve.

By HILLY29

Ingredients

• ✓ jelly bean
• sugar
• butter
• egg
• all-purpose flour
• bourbon
• vanilla
• almond extract
• pecan
• frosting
• coconut
• small candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
2. 2 Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next.
3. 3 Gradually beat in flour, alternating with bourbon, vanilla extract, and almond extract; beat until fully incorporated.
4. 4 Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up; the tip of the peak formed by the egg whites should curl over slightly.
5. 5 Gently fold ⅓ egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then gently mix in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ½ hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely, about 50 minutes more.
7. 7 Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.

By Joanie

Ingredients

• ✓ jelly bean
• butter
• white sugar
• brown sugar
• egg
• salt
• baking soda
• baking powder
• vanilla extract
• all-purpose flour
• rolled oat

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; beat in egg, salt, baking soda, baking powder, and vanilla extract. Stir in flour and oats until just blended; fold in jelly beans.
3. 3 Drop rounded spoonfuls dough about 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until edges are golden, 9 to 10 minutes.

By Karen Eickhoff Brutger

Ingredients

• ✓ jelly bean
• yellow cake mix
• water
• egg
• vegetable oil
• coconut extract
• butter
• confectioners' sugar
• heavy cream
• coconut
• water
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.
4. 4 Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.
5. 5 Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.
6. 6 Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.
7. 7 Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.
8. 8 Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.
9. 9 Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.
10. 10 Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

By BeachPeach

Ingredients

• ✓ jelly bean
• chocolate egg candy
• coconut
• milk
• powdered sugar
• lemon curd
• butter
• cream cheese
• vanilla
• egg
• applesauce
• canola oil
• carrot
• salt
• nutmeg
• baking soda
• baking powder
• cinnamon
• sugar
• all-purpose flour
• baking cup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with baking cups.
2. 2 Whisk flour, white sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl until well combined; set aside.
3. 3 Combine carrots, oil, applesauce, egg, and vanilla extract in a bowl until well mixed; mix into flour mixture just until combined. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 16 to 18 minutes. Cool cupcakes in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.
5. 5 Beat cream cheese, butter, and lemon curd together in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add 1 ½ cups confectioners' sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in remaining 1 ½ cups confectioners' sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency if needed.
6. 6 Spread frosting onto cooled cupcakes, reserving a small amount of frosting. Place coconut flakes on top frosting to make "nests." Lightly dip jelly beans (or candy eggs) into reserved frosting; place into "nests."

By Reynolds KitchensR

Ingredients

• ✓ jelly bean
• vodka
• ice
• orange liqueur
• white creme de cacao
• white jelly bean
• red jelly bean
• lemon

Instructions

1. 1 Place 1/4 cup jelly beans in a small bowl and pour vodka over the top. Cover the bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
2. 2 Fill a shaker with ice. Shake bowl with chilled jelly beans and vodka, pour mixture through a strainer into shaker, and discard jelly beans. Pour orange liqueur and creme de cacao into shaker and stir. Strain vodka mixture into 2 chilled martini glasses. Drop 1 white jelly bean and 1 red jelly bean into the bottom of each glass and place 1 lemon slice on each rim.

By The Gruntled Gourmand