Easter Recipe: Speckled Egg Easter Basket Cake
Here is another yummy cake we make sometimes for Easter.
1 (18.25oz) chocolate cake mix
3 1/2 cups icing sugar divided
1/4 cup water
1 Cup solid white shortening, divided
1/2 teaspoon clear vanilla
1 1/2 cup coconut shredded
2 to 3 drops green food coloring
24 speckled jelly bean eggs
2 white pipe cleaners
Prepare the cake as directed on the package for 2 round cakes.
Place 2 cup of the icing sugar into a mixing bowl.
Add in the water and 1/4 cup of the shortening.
Pour the vanilla in the bowl.
Using an electric mixer on low speed beat the ingredients for 5 minutes or until very smooth.
Add the remaining sugar to the bowl.
Add in the remaining shortening.
Beat the mixture on low for 5 minutes.
Scrape down the sides well and continue beating an additional 4 minutes on medium speed.
Spread a dab of icing onto a cake platter.
Place one cake onto the icing.
Spread cake evenly with icing only on top of it.
Place the second cake on the icing.
Cover the sides and top of cake with icing.
Using a pastry bag, pipe the icing around the outside edge of the cake to form a rope. Place coconut into sealable bag.
Add green food coloring to the bag.
Close the bag and shake until cocnut reaches desired color.
spread the cocnut over top of cake.
Sprinkled the speckled jelly beans over the coconut grass.
Place one pipe cleaner into opposite sides of cake.
Bend the pipe cleaners until they meet in the middle of the cake.
Twist together in the center to form the handle on the basket.