Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour approximately 3 cups of the batter into the bottom half of a greased and floured rabbit-shaped cake pan. (Use solid vegetable shortening to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.) Place the top mold over the bottom, interlocking the seams; the top half is the one with the vent hole. Place the filled mold on a cookie sheet.

Bake at 375°F for 45-55 minutes or until a cake tester or toothpick inserted through the vent hole comes out clean. Cool in pan for 5 minutes. Turn mold before standing in an upright position. Trim bottom of cake if the surface is not flat.

Decorate as desired.