EASTER CAKE WITH A SURPRISE INSIDE (BOXED MIX HACK)
There is no better surprise than to cut into this Easter Cake to find loads of candy! And it's so easy to make!
Provided by Toni Dash
Categories Dessert
Time 2h
Number Of Ingredients 4
Steps:
- Prepare the cake mix to make 8-inch or 9-inch layer cakes (2 per mix). Follow directions to remove from pans and fully cool (especially if gluten-free). Note: cake layers may be wrapped in plastic wrap and chilled before proceeding for easier cutting and frosting._
- Cut a 3 ½ inch hole in the center of one layer of the cake (I used the rim of a large glass as a guide).
- Place the layer with a hole on top of a second layer aligning the sides to have the layers directly underneath each other. Cut a hole in the second cake.
- Place an uncut layer of cake on a serving plate or cake cardboard.
- Spread a layer of frosting on the bottom side of one of the cut layers of cake and place it on top of the bottom layer.
- Repeat with the second cut layer, aligning it so the holes are directly above each other.
- Fill the hole with the assorted Easter candy.
- Spread a layer of frosting on top of the third layer and place the last layer on top.
- Frost the outside of the cake and decorate the top. Chill fully for the best slicing.
- Note: To place a large chocolate bunny on the top of the cake as shown in the photos, I inserted toothpicks into the bottom of the bunny to stablize it on top of the cake:
Nutrition Facts : Calories 129 kcal, Carbohydrate 32 g, Sodium 18 mg, Sugar 24 g, ServingSize 1 serving
SURPRISE-IN-THE-CENTER SPECKLED EGG CAKE
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
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
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