Surprise Cake
Prep Time :
45 Minutes
Total Time : 2 Hours
25 Minutes
Servings : 12 Slices
The bunny is hunting high and low for sweet treats with this fun and easy-to-make chocolate cake. Little does he know that the cake just needs to be sliced to reveal the hidden goodies inside!
Ingredients
- Butter, for greasing
- Flour, for dusting
- 1 box Betty Crocker™ Super Moist Dark Chocolate Cake Mix
- 80ml vegetable oil
- 3 eggs
- 275ml water
For the filling and frosting
- 2 tubs Betty Crocker™ Vanilla Frosting
- Pink food coloring paste or gel
- 120g pastel-colored candies, such as micro sugar-coated chocolate eggs and chocolate beans
For the decoration
- 20g desiccated coconut
- Green food coloring paste or gel
- 1 jumbo white marshmallow, cut in half diagonally with scissors
- 1 teaspoon pink glimmer sugar
- 80g mixed mini and micro sugar-coated chocolate eggs
- Few small edible sugar flowers
Preparation
- Preheat the oven to 180°C/350°F. Grease 3 x 18cm round cake pans with butter and sprinkle with flour.
- Make up the cake mix as directed on the box with the oil, eggs and water. Divide the mixture evenly between the prepared cake pans. Bake for 18-22 minutes or until a round bladed knife inserted in the center of each cake comes out clean. Cool in the pans for 5 minutes, then transfer to a cooling rack and leave to cool completely (45 minutes). Remove the paper linings.
- Place the frosting in a large bowl and beat in enough pink food coloring paste or gel to give a pastel pink color. Using a 7.5cm cookie cutter, stamp out a circle from the center of 1 cake layer (see Tips).
- Level the top of the cakes, if necessary. Place 1 whole cake on a serving board and spread with 125g of the frosting, leaving a 7.5cm circle in the center of the cake free of frosting. Top with the cut-out layer of cake, and fill the hole with the candy. Spread around the edge of the second layer of cake with another 125g of frosting and top with the final cake layer.
- Use a palette knife to spread another 150g of the frosting in a thin layer over the sides and top of the cake to seal in the crumbs. Chill in the fridge for 30 minutes, then spread the remaining frosting over the top and sides of the cake in an even layer, smoothing with a palette knife.
- Place the coconut in a small freezer bag or bowl with a little green food coloring paste or gel and rub between your fingertips until the coconut is evenly colored. Sprinkle the cut side of each marshmallow half with the pink glimmer sugar to resemble 2 bunny ears.
- Sprinkle the green coconut over the top of the cake to resemble grass. Top with the bunny ears (see Tips) and scatter the sugar-coated eggs and sugar flowers on top of the grass, pressing down gently.
Betty's Tips
- If you don’t have a 7.5cm cookie cutter, use the red lid from 1 of the tubs of Betty Crocker™ frosting as a guide – place it in the center of the cake layer and run a sharp knife vertically around the edge of the lid to remove the circle.
- This cake is best served no longer than a day after making as the sugar-coated sweets hidden inside will lose their crispness and color if left for longer. However, the cake layers can be frozen for up to 1 month.
- To secure the bunny ears on top of the cake, use wooden toothpicks.
