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Рецепт Easter Bonnet Cake
by CookEatShare Cookbook

Easter Bonnet Cake
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Ингредиенты

  • 1 pkg. (2 layer) yellow cake mix
  • 1 1/2 c. cool lowfat milk
  • 1 pkg. (4 serving size) lemon flavor instant pudding & pie filling
  • 3 1/2 c. (8 ounce.) non-dairy whipped topping, thawed
  • 2 2/3 c. flaked coconut
  • 1-2 drops red food coloring

Инструкции

  1. Prepare cake mix as directed on package. Pour 3 1/2 c. of the batter into greased and floured 1 1/2 qt metal or possibly oven-proof glass bowl; pour remaining batter into greased and floured 12 x 3/4 inch pizza pan. Bake at 350 degrees for 15 min for the pan and 50 min for the bowl, or possibly till cake tester inserted in center comes out clean. Cold cakes 10 min; then remove from pans and bowl and finish cooling on racks.
  2. (If pizza pan is not available, use greased and floured 9 inch pan, dividing batter between pan and bowl. Bake in pan for 25 min; bake in bowl as directed.)
  3. If bottom of bowl-shaped cakes is very rounded, cut off a slice to make flat. Split bowl-shaped cake crosswise (into 3 layers).
  4. Pour cool lowfat milk into small mixer bowl. Add in pudding mix. Beat at lowest speed of electric mixer till well blended, 1-2 min.
  5. Place 12 inch cake layer on large plate or possibly tray. Spread layer with 1 1/2 c. of whipped topping. Center bottom layer of bowl-shaped cake on frosted layer; spread with 2/3 of pudding. Add in second layer; spread with remaining pudding. Add in top layer, forming the crown.
  6. Spread remaining whipped topping over crown. Mix red food coloring and 1 tsp. water in bowl. Add in 3/4 c. of coconut and toss with fork till proportionately tinted. Place around bottom edge of crown to resemble hat band and bow. Sprinkle remaining coconut over rest of cake. Garnish with fresh flowers, if you like.