Easter Basket Cake
2 Hours
20 Minutes Total
12 Servings
A tasty festive chocolate Easter basket cake topped with delicious chocolate eggs, perfect for sharing at any Easter gathering.
Ingredient List
Cake
- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 3 medium free range eggs
- 90 ml vegetable oil
- 180 ml water
Topping
- 1 tub Betty Crocker™ Chocolate Fudge Style Icing
- 100 g shredded coconut
- 3 to 4 drops Green food colouring
- 90 g Mini chocolate Easter eggs
Preparation
- Preheat your oven to 180°C (160°C for fan assisted ovens) Gas Mark 4.
- Mix the eggs, oil, water and Classic Vanilla Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
- Pour the cake mixture evenly into your two greased cake tins.
- Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
- Ice one half of the cake with a 1/3 of tub of Chocolate Fudge Icing then sandwich together with the other half of the cake. Ice the rest over the top and sides of the cake ensuring that you have a smooth finish. Make a basket weave pattern in the icing on the side of the cake by drawing inch-long horizontal and vertical lines with a fork.
- Add the shredded coconut and 3 or 4 drops of food colouring into a tightly covered jar or sandwich bag until evenly tinted; sprinkle on top of cake. Place mini chocolate Easter eggs on top for the prefect finish.
