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Easter Basket Cake




Source of Recipe


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1 package Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate fudge ready-to-spread frosting
1 cup shredded coconut
Green food color
Candy Easter eggs





1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches.

2. Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.

3. Bake 8-inch pans 30 to 35 minutes, 9-inch pans 25 to 30
minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

4. 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.

5. Shake coconut and 3 or 4 drops food color in tightly covered jar until coconut is evenly tinted; sprinkle on top of cake. Place candy eggs on coconut