A tasty festive chocolate Easter basket cake topped with delicious chocolate eggs, perfect for sharing at any Easter gathering.
Preheat your oven to 180°C (160°C for fan forced ovens) Gas Mark 4.
Mix the eggs, oil, water and Vanilla Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the cake mixture evenly into your two greased cake tins.
Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
Ice one half of the cake with a 1/3 of tub of Chocolate Fudge Frosting then sandwich together with the other half of the cake. Ice the rest over the top and sides of the cake ensuring that you have a smooth finish. Make a basket weave pattern in the icing on the side of the cake by drawing inch-long horizontal and vertical lines with a fork.
Add the shredded coconut and 3 or 4 drops of food colouring into a tightly covered jar or sandwich bag until evenly tinted; sprinkle on top of cake. Place mini chocolate Easter eggs on top for the prefect finish.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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