Easter Basket Cake
Servings: 12 servings
Prep Time: 30 mins
Total Time: 2 hrs 18 mins
a.. 1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
a.. 1 container Betty Crocker® Rich & Creamy chocolate fudge frosting
b.. 1 cup shredded coconut
Green food color
Candy Easter eggs
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make
and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Place 1 cake layer, rounded side down, on serving plate. Spread with about
1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake
and spread a thin layer of frosting on top of cake. Make a basket weave pattern
in frosting on side of cake by drawing inch-long horizontal and vertical lines
with tines of fork.
3. Shake coconut and 3 or 4 drops food color in tightly covered jar until
evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store
loosely covered.
Tips:
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition information
Per serving: Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat
7g, Trans Fat 4g); Cholesterol 55mg; Sodium 430mg; Total Carbohydrate 59g
(Dietary Fiber 0g, Sugars 41g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin
C 0%; Calcium 6%; Iron 10%. Exchanges: 1 Starch; 3 Other Carbohydrate; 0
Vegetable; 0 Medium-Fat Meat; 4 Fat. Carbohydrate Choices: 4. Percent Daily
Values are based on a 2,000 calorie diet
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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