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
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
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