Pascha Recipes

Easter Bonnet Cake

Impress your family at Easter with this adorable Easter Bonnet Cake. Since it serves 20, it's a great addition to any large family gathering.

Easter Bonnet Cake

Yield: 20 servings, 1 cake piece or 1 cupcake each

Ingredients

  • 15 Spring Oreo Chocolate Sandwich Cookies, divided
  • 1 (18.25 ounce) box yellow cake mix with pudding in the mix*
  • 1 1/4 cups water
  • 1/4 cup oil
  • 3 eggs
  • 1 (16 ounce) can ready-to-spread vanilla frosting
  • 1 1/3 cups Baker's Angel Flake Coconut

Instructions

  1. Heat oven to 350 degrees F.
  2. Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat.
  3. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
  4. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chopped cookies.
  5. Pour 3 cups of the batter into greased and floured 9 inch round cake pan and 3/4 cup of the batter into greased and floured 10-ounce glass custard cup. Spoon remaining batter into 8 paper-lined medium muffin cups.
  6. Bake for 15 to 20 minutes or until a wooden pick inserted in centers of cake in custard cup and cupcakes comes out clean. Remove to wire racks to cool. Continue baking cake in cake pan for 10 to 15 minutes or until a wooden pick inserted in center comes out clean.
  7. Let cakes stand in custard cup and cake pan 10 minutes.
  8. Remove to wire racks to cool completely.
  9. Place 9 inch cake layer on serving plate; spread top with some of the frosting. Place cake round from custard cup, top side down and slightly off-center, on top of 9 inch cake layer. Reserve 1/3 cup of the frosting for spreading onto tops of cupcakes; frost side and top of bonnet with the remaining frosting. Sprinkle with coconut; press coconut gently into frosting to secure.
  10. Halve reserved split cookies; place, filling side up and rounded edge out, around brim of hat. Decorate cupcakes with reserved frosting and candies. Cut cake into 12 pieces to serve. Serve with cupcakes.
  11. Place colored ribbon around center cake round to resemble bonnet bow. Decorate with artificial or edible flowers.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories 340 Total fat 16g Saturated fat 5g Cholesterol 30mg Sodium 290mg Carbohydrate 47g Dietary fiber 1g Sugars 36g Protein 3g Vitamin A 0% DV Vitamin C 0% DV Calcium 4% DV Iron 6% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company







God's Rainbow - Noahic Covenant