Baby Chick Cake

Ingredients

• 0.3 cup butter softened
• 8 oz philadelphia cream cheese softened
• 2.7 cups baker's angel flake coconut divided (7-oz. pkg.)
• 3 drops food coloring yellow
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 slices decorations: round candies jet-puffed
• 16 oz powdered sugar sifted
• 1 tsp vanilla 
• 0.5 tsp water 
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• blender

Directions

1. Prepare cake batter as directed on package; blend in dry pudding mix.
2. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks.
3. Remove pans; cool cakes completely.
4. Cut cake layers as shown in Diagram
5. Arrange on tray or large platter as shown in Diagram
6. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
7. Mix food coloring and water; toss with half the coconut until evenly tinted.
8. Sprinkle over chick.
9. Sprinkle remaining untinted coconut over egg.
10. Add decorations to resemble photo.