Easter Basket Cake
Ingredients
1 package Betty Crocker®
SuperMoist® yellow cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy
chocolate fudge ready-to-spread frosting
1 cup shredded coconut
Green food color
Candy Easter eggs
Directions:
Heat oven to 350 degrees F. Grease bottoms only of 2 round pans,
8 or 9x1 1/2 inches.
Beat cake mix, water, oil, and eggs in large bowl with electric
mixer on low speed 2 minutes (do not overbeat). Pour into pans.
Bake 8-inch pans 30 to 35 minutes, 9-inch pans 25 to 30 minutes,
or until toothpick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire rack. Cool completely, about 1
hour.
Fill layers and frost side of cake with frosting. Spread thin
layer of frosting on top of cake. Make a basket weave pattern in
frosting on side of cake by drawing inch-long horizontal and
vertical lines with tines of fork.
Shake coconut and 3 or 4 drops food color in tightly covered jar
until coconut is evenly tinted; sprinkle on top of cake. Place
candy eggs on coconut.
Betty's Tips
Variation
Instead of a basket, make "funny spring animals playing in
the field" by placing animal-shaped marshmallow candy on
tinted coconut.
Simplify
Make frosting a little easier by leaving a smooth finish on the
cake. Your results will be equally delicious.
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