SURPRISE-IN-THE-CENTER SPECKLED EGG CAKE

Surprise-in-the-Center Speckled Egg Cake image

Welcome spring with this amazing speckled egg cake that has an unexpectedly colorful layered center.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 16

Number Of Ingredients 12

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Ingredients

2 boxes yellow cake mix with pudding
Water, oil and eggs called for on cake mix boxes
1/2 teaspoon yellow gel food color
1 1/3 cups butter, softened
12 cups powdered sugar
1 tablespoon vanilla
6 to 8 tablespoons milk
16 drops blue food color
1/2 teaspoon yellow gel food color
1 tablespoon unsweetened baking cocoa
1 1/2 tablespoons vanilla
Assorted candy and chocolate eggs, as desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make cake mixes as directed on box using water, oil and eggs. Reserve 1 1/3 cups of the batter in small bowl. Divide remaining batter among the pans. Add 1/2 teaspoon yellow food color to reserved batter until well blended. Spoon 2/3 cup of the yellow batter into the center of each of two of the cakes.
Bake 28 to 32 minutes or until toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add 1 tablespoon vanilla and milk, 1 to 2 tablespoons at a time until well combined. If frosting is too thick, beat in additional milk, 1 teaspoon at a time. Reserve 1 1/2 cups of the frosting in small bowl. Add blue food color to remaining frosting; stir until blended. Add 1/2 teaspoon yellow food color to reserved frosting; stir until blended.
Using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer without the yellow center, cut side up, on cake plate; spread top with 1/2 cup yellow frosting. Top with yellow-centered cakes, cut side up; spread top with 1/2 cup yellow frosting. Top with remaining yellow-centered cake, cut side down; spread top with remaining 1/2 cup yellow frosting and then top with remaining cake layer, cut side down. Thinly frost side and top of cake with 1 cup of the blue frosting to seal the crumbs. Refrigerate 30 minutes. Frost cake with remaining blue frosting.
In small bowl, stir together cocoa and vanilla. Using a small food-safe brush and your finger, flick the mixture onto the cake to give cake a speckled look. Place candy eggs on top of cake.

Nutrition Facts : Calories 860, Carbohydrate 136 g, Cholesterol 110 mg, Fat 6 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 113 g, TransFat 1/2 g