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Polka-Dot Egg Cake
Add an egg-stravagant dessert to your Easter table with this tasty holiday cake!
Prep time: 15 min.
Baking time: 35-40 min.
Decoration time: 25 min.
Difficulty: Moderate
What you'll need:
- 1 bag M&M'S® Brand Milk Chocolate Candies Bunny Mix
- 1 bag SNICKERS® Brand Minis Bars, optional
- 1 box (18.25-oz.) yellow cake mix
- 1 box (3-oz.) instant vanilla pudding
- 2 cans (16-oz. each) vanilla frosting
- Yellow, orange, blue purple, pink and green food coloring
- 1 cup shredded coconut, optional
- 2 egg-shaped cake pans
- 5 re-sealable plastic sandwich bags
- Spatula
What to do:
- Prepare cake mix, with instant pudding, according to pound cake recipe on package instructions. If desired, fold 2 cups of SNICKERS® Brand Minis Bars into batter before pouring it into greased and floured pans.
- Bake in preheated 350-degree oven for approximately 35-40 minutes, or until inserted toothpick comes out clean. Remove and cool completely. Remove cakes from pans and trim tops to make level.
- Spoon 1/8 cup of frosting into 5 small bowls. Tint each bowl a separate color: green, purple, blue, orange and pink. Spoon frosting into separate re-sealable plastic bags with small corner snipped. Tint remaining frosting yellow.
- Press both sides of egg cake together, sandwiching 1/2-cup of yellow frosting between layers. Cut 1/2-inch off larger end of egg cake so that it can stand up. Refrigerate for 15 minutes.
- Frost entire cake with remaining yellow frosting. Pipe plump 3/4-inch dots all over the cake with assorted colored frosting. Place one M&M’S® Brand Milk Chocolate Candies Bunny Mix in center of each dot. If you like, tint coconut green and sprinkle around base of cake.
