Mini Easter Layer Cakes

Cake Recipe

1. Preheat the oven to 350°F.
2. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper.
3. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
4. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes.
5. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract.
6. Divide the batter evenly between the two prepared pans.
7. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
8. Cool on a wire rack for 10 to 15 minutes.
9. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.
10. Once cooled, use circular 2 ½ - 3 inch cookie cutters to cut into mini cakes.

Buttercream  Recipe

1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in the sugar, one cup at a time, beating well after each addition.
3. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. 
4. Pipe icing in between each cake layer and on top of the mini cakes.
5. Top with Ghirardelli chocolate bunny!