Easter Basket Cake

Offer to bring the dessert when you head to Grandma's house for Easter. Your family will be amazed at your creation!

Recipe from Betty Crocker
Easter Basket Cake
SERVINGS
12
PREP TIME
30 mins
TOTAL TIME
2 hrs 18 mins
by 8  people
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Ingredients
  • 1   box Betty Crocker® SuperMoist® yellow cake mix
  •  Water, vegetable oil and eggs called for on cake mix box
  • 1   container Betty Crocker® Rich & Creamy chocolate fudge frosting
  • 1   cup shredded coconut
  •  Green food color
  •  Candy Easter eggs
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Directions
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:
1. 
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 21, chol. (mg) 55, sat. fat (g) 7, carb. (g) 59, Trans fatty acid (g) 4, sugar (g) 41, pro. (g) 3, sodium (mg) 430, calcium (mg) 61, iron (mg) 2, Starch () 1, Other Carb () 3, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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