Colorful Easter Egg Cake Recipes

Steps:

• 1. Cake: Sift flour, salt, and baking powder, in medium mixing bowl, set aside. Grease and flour 10 inch tube pan. Preheat oven to 300 degrees F.
• 2. Combine sugar and cocoa. Cream sugar / cocoa mixture with Crisco, and butter until fluffy in a Large mixing bowl. Add Vanilla. Add eggs one at a time beating well after each one. (EGGS SHOULD BE AT ROOM TEMPERATURE). Add the dry ingredients and milk alternately beating after each addition. Pour batter into tube pan and bake in 300 degree oven for 1 hour and 40 minutes.
• 3. After cake is done, remove from oven and let it sit in pan 10-15 minutes before turning it out on cake plate. This makes a large cake. Place the cake on a pretty and large cake plate. Let it cool.
• 4. FROSTING: Place the glass inside the hole of the tube cake, make the bottom of the glass face up. Frost the top two-thirds of the cake, leaving the 1/3 at bottom exposed with no icing. Using a small spatula, swirl the frosting in an upward motion to give it a fluffy, nest like appearance. Sprinkle the toasted coconut over top of cake and spill down sides but do not pat it on. Just a little sprinkle where ever it hits is fine. Place the foil colored eggs on top of the glass and sprinkle some jelly beans on them. On the cake plate and around the bottom of cake, place a few jelly beans but don't pile them up. THAT'S ALL FOLKS !! FIND THE PRIZE EGG !!!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
• In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
• Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
• To assemble cake: Place 1 uncut cake layer on serving plate; 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 sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
• In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
• Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
• To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
• Store loosely covered at room temperature.