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Surprise-in-the-Center Speckled Egg Cake

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Surprise-in-the-Center Speckled Egg Cake
  • Prep Time 30 min
  • Total Time 2 hr 10 min
  • Servings 16
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Welcome spring with this amazing speckled egg cake that has an unexpectedly colorful layered center.

Ingredients

Cake

2
boxes yellow cake mix with pudding
Water, oil and eggs called for on cake mix boxes
1/2
teaspoon yellow gel food color

Frosting

1 1/3
cups butter, softened
12
cups powdered sugar
1
tablespoon vanilla
6
to 8 tablespoons milk
16
drops blue food color
1/2
teaspoon yellow gel food color

Decorations

1
tablespoon unsweetened baking cocoa
1 1/2
tablespoons vanilla
Assorted candy and chocolate eggs, as desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make cake mixes as directed on box using water, oil and eggs. Reserve 1 1/3 cups of the batter in small bowl. Divide remaining batter among the pans. Add 1/2 teaspoon yellow food color to reserved batter until well blended. Spoon 2/3 cup of the yellow batter into the center of each of two of the cakes.
  • 2 Bake 28 to 32 minutes or until toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3 Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add 1 tablespoon vanilla and milk, 1 to 2 tablespoons at a time until well combined. If frosting is too thick, beat in additional milk, 1 teaspoon at a time. Reserve 1 1/2 cups of the frosting in small bowl. Add blue food color to remaining frosting; stir until blended. Add 1/2 teaspoon yellow food color to reserved frosting; stir until blended.
  • 4 Using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer without the yellow center, cut side up, on cake plate; spread top with 1/2 cup yellow frosting. Top with yellow-centered cakes, cut side up; spread top with 1/2 cup yellow frosting. Top with remaining yellow-centered cake, cut side down; spread top with remaining 1/2 cup yellow frosting and then top with remaining cake layer, cut side down. Thinly frost side and top of cake with 1 cup of the blue frosting to seal the crumbs. Refrigerate 30 minutes. Frost cake with remaining blue frosting.
  • 5 In small bowl, stir together cocoa and vanilla. Using a small food-safe brush and your finger, flick the mixture onto the cake to give cake a speckled look. Place candy eggs on top of cake.
Tips  

Use candy that you like to adorn this fun cake. It can be chocolate or fruit flavored--whatever you prefer!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
860
(
Calories from Fat
300
)
Daily Value
Total Fat
33g
51%
(
Saturated Fat
14g
69%
,
Trans Fat
1/2g
)
Cholesterol
110mg
37%
Sodium
550mg
23%
Potassium
70mg
2%
Total Carbohydrate
136g
45%
(
Dietary Fiber
0g
0%
,
Sugars
113g
)
Protein
4g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
9
*Percent Daily Values are based on a 2,000 calorie diet.
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