Serves: 12
Total Calories: 112
1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2- Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
3- 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.
4- Shake coconut and food color in tightly covered jar until coconut is evenly tinted sprinkle over top of cake, leaving a 1-inch border around outside edge. Place candy eggs on coconut. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds.
1 Serving: Calories 480 (Calories from Fat 225) Fat 25g (Saturated 13g) Cholesterol 55mg Sodium 340mg Carbohydrate 60g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6%.
Betty's Tip: Make decorating the cake a little easier by leaving a smooth finish on the frosting instead of the basket-weave pattern. Your results will be equally delicious.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Easter Basket Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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