A Nice Addition to your Easter Buffet
Seems we all have the urge to bring pastels and fresh colors into our lives as the weather starts to warm up. This is an easy way to add a bit of that to your Easter Buffet. For this version we used a Devil Food Chocolate Cake and Butter Cream frosting but use your favorites. Most will need to double the batch of both cake and frosting to have enough for this cake.
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2/3 C Brown sugar
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2/3 cup cocoa
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1 cup hot water
- 1/2 cup butter
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2 cups brown sugar
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2 eggs
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2 cups flour
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2 tsp. baking soda
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1/2 tsp. salt
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1 cup sour milk ( to sour I used 1 Tbsp vinegar to a cup of milk)
Cream butter, sugar and egg yolks. Add the hot mixture alternately with dry ingredients. Beat egg whites in 3.5 L bowl with beater attachment and fold into chocolate mixture. Bake at 350 degrees till done, about 40 minutes or till toothpick inserted comes out clean. Cool and then cut the cake as shown below. Assemble on place and freeze remaining pieces for another dessert.
Easter cake cutting and assembly
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1/3 cup butter
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1/4 tsp. salt
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1 tsp. vanilla
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4 cups icing sugar
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1/4 cup cocoa (add to 1/2 of mixture only)
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3 – 4 TBSP. milk
Mix the above ingredients together till you get a nice smooth frosting. Takes a couple minutes. I also doubled this.
Frost the chocolate part of the cake, trying to spread length wise to resemble a branch. Tossed a few finely chopped almonds in area to resemble loose bark. Ice the nest with white frosting and sprinkle green colors coconut over. To embellish I added 4 Peep Marshamllows and some candy coated chocolate eggs. To color the coconut I sprinkled a bit of Koolaid into a tbsp of water and blended in, you could also use food coloring. For the tray I spread very thinly with leftover icing and added some coco to the remaining coconut mixture and sprinkled over the icing. A bit of extra time but brings excitement to children's faces.