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Chocolate Easter Egg Cake
2 cups C&H® Granulated Sugar
2 1/4 cups all-purpose flour
2/3 cup cocoa powder, unsweetened
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
1/2 cup vegetable oil
1 (8-oz.) container sour cream
White buttercream frosting (see related recipe links)
Assorted chocolate-covered candies or jelly beans
Green food coloring
Flaked coconut (optional)
Preheat oven to 350°F. Generously grease and flour 3-D egg shaped
baking pan. Combine all dry ingredients in large bowl; mix well. Add
water, oil and eggs; mix until combined. Beat at medium speed for 2
minutes. Stir in sour cream. Pour into prepared pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen edges; invert cake onto wire rack and cool completely. While cake is cooling, prepare one of our many varieties of white buttercream frosting..
To Decorate Cake: If necessary, use serrated knife to trim flat side of cake. Frost entire cake with thin layer of white frosting to seal crumbs. Using pastry bag with a star tip, cover cake with piped stars. Decorate with chocolate-covered candies or jelly beans, as desired. To serve, surround cake with green tinted coconut, if desired.
YIELDS 15 servings
Tip: To tint the coconut green, just dilute a few drops of green food coloring with 1 tsp. water. Place 1 cup coconut in a resealable bag; sprinkle in diluted coloring. Toss until coconut is tinted.
Source: C&H Sugar