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Easter Bonnet Cake Recipe

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This recipe for Easter Bonnet Cake, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 package (2-layer size) yellow cake mix
1 packages (4-serving size each) Instant Pudding and Pie Filling, Lemon Flavor
4 eggs
1 cup water
1/4 cup vegetable oil

Filling:
1-1/2 cups cold milk
1 packages (4-serving size each) Instant Pudding and Pie Filling, Lemon Flavor

Frosting and decorations:
3 1/2 cups (8 ounces) Whipped Topping, thawed (or homemade whipped cream)
2-2/3 cups (7 ounces) Coconut
Cloth ribbon (optional)
Gumdrop Flowers (see below for directions) optional

Directions:
Directions:
COMBINE cake mix, 1 package of the pudding mix, eggs, water and oil in large bowl. Beat at low speed of electric mixer just to moisten, scraping sides of bowl often. Beat at medium speed 4 minutes. Pour 3-1/4 cups of the batter into greased and floured 1 1/2-quart metal or ovenproof glass bowl; pour remaining batter into greased and floured 12-inch pizza pan. Bake at 350 F. for 15 minutes for the pan and 50 minutes for the bowl or until cake tester inserted in centers comes out clean.

COOL cakes 10 minutes. Remove from pan and bowl; finish cooling on racks. If necessary, cut thin slice from flat end of bowl-shaped cake so that it will sit flat; split
horizontally into 3 layers.

For filling: pour milk into small bowl. Add remaining package of pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes.

PLACE 12-inch cake layer on large serving plate or tray. Spread layer with 1-1/2 cups of the whipped topping. Center bottom layer of bowl-shaped cake on frosted layer; spread with 2/3 of the pudding. Add second layer; spread with remaining pudding. Add top layer,forming the crown.

SPREAD remaining whipped topping over crown. Sprinkle coconut over cake. Tie ribbon
around cake crown to form hat band and bow and garnish with Gumdrop Flowers, if desired. Chill until ready to serve.

GUMDROP FLOWERS

1. Flatten gumdrops with rolling pin on surface or sheet of waxed paper sprinkled with sugar. Roll until very thin (about 1/16-inch thick), turning frequently to coat with sugar.
2. Hold flattened gumdrops at center; overlap edges slightly to give petal effect, pressing piece together at base to resemble flower. For open blossom, bend gumdrop petals outward from center. Insert small piece of gumdrop in centers with wooden pick to attach flowers to cake if necessary.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 Hour 30 minutes
Personal Notes:
Personal Notes:
I have made this cake for Easter dessert many times and it is always a hit! You can use the basic cake recipe and filling recipe with any flavors you choose for other cakes that you want to make. Everyone always comments on how my cakes are so moist!

 

 

 

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