WITN - Chef Walter - Recipes

Easter Egg Cake Monday, March 17, 2008

Ingredients

1 white cake mix
3 eggs, separated
1/3 cup cooking oil
1 1/4 cups water
1 8 oz block of cream cheese, at room temperature
1 cup flaked coconut
a few drops of yellow food color

Directions

Prepare cake batter using oil, water and 3 egg whites according to package directions. Stir cream cheese until it is soft. Add egg yolks and stir to mix. Stir in coconut, a few drops of yellow food color (optional), and about ½ cup cake batter. Pour cake batter into a bundt pan which has been sprayed with baking spray (or greased and floured). Spoon egg yolk mixture in a circle around cake keeping it near the center. Place in a preheated 350 deg oven. Bake for 45 to 50 minutes or until cake tests done. Allow to cool a few minutes before turning out onto a plate to cool completely.

Opinions differ on what to do about the outside of this cake. I would just dust it with a little confectioners sugar and allow the inside to make the statement. Some would ice it perhaps with the icing dyed a nice Easter egg color. One I know, would drizzle it with a nice vanilla glaze and place a few unwrapped small chocolate eggs. You may decide.
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