Easter Basket Cake
Recipe from Betty Crocker

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


Easter Basket Cake

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Servings: 12 servings
Prep Time: 30 mins
Total Time: 2 hrs 18 mins
Related Categories: Cake, Easter, Easter Cakes, Easter Desserts
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  •  
    Water, vegetable oil and eggs called for on cake mix box
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  • 1   container
    Betty Crocker® Rich & Creamy chocolate fudge frosting
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  • 1   cup
    shredded coconut
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    Green food color
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  •  
    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:
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition information
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
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