Easter Basket Cake
|White cake mix||18 1⁄4 Ounce|
|Canned white frosting||16 Ounce|
|Green food coloring||2 Drop|
|Flaked coconut||2 Cup (32 tbs)|
|Candy coated chocolate pieces||14 Ounce|
Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.
Calories 700 Calories from Fat 290
% Daily Value*
Total Fat 33 g51.4%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 3.6 mg1.2%
Sodium 466 mg19.4%
Total Carbohydrates 97 g32.2%
Dietary Fiber 4.6 g18.5%
Sugars 66.4 g
Protein 9 g17.5%
Vitamin A 1% Vitamin C 0.42%
Calcium 9.5% Iron 6.4%
*Based on a 2000 Calorie diet