BABY CHICK CAKE

Baby Chick Cake image

Hatch a new Easter tradition with this adorable Baby Chick Cake recipe from My Food and Family. Our easy-to-follow instructions make creating our tasty Baby Chick Cake simple. Watch as it become the newest family favorite!

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield 16 servings

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted
few drops yellow food coloring
1/2 tsp. water
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

Steps:

Prepare cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
Cut cake layers as shown in diagram 1. Arrange on tray or large platter as shown in diagram 2.
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
Mix food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g