Easter Cakes Recipes

Easter Bunny Cupcakes

  1 1/2 c  Flour; sifted
      1 c  Sugar; granulated
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter; softened
    1/2 c  Milk
      2    Eggs
      1 ts Vanilla
Easy Pink Frosting:
    1/2 c  Corn syrup
      1    Egg white
      1 ts Lemon juice
           Few Drops red food coloring
For Easter Bunnies:
           Smarties
           Licorice
           Pink Marshmallows

Whisk together the the flour, sugar, baking powder and salt.

In a separate bowl, blend together the butter, milk, eggs, and vanilla; mix well.

Spoon batter in 16 greased muffin cups.

Bake at 375 degrees F. for 12 to 15 minutes or till toothpick inserted in centre comes out clean. Transfer to rack and cool.
 
Easy Pink Frosting:
In saucepan over high heat, heat corn syrup until boiling.

In bowl, beat egg white with lemon juice till mixture is frothy; gradually blend in corn syrup and beat till stiff peaks forms.

Dip tops of cooled cupcakes in frosting.

Use Smarties for the bunny's eyes, cut-up licorice to use for the whiskers, and cut up pink marshmallows for the bunny ears.

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Apple-Cinnamon Easter Cake

      2 ts Cinnamon.
      5 tb Sugar.
      5    Apples, diced
      2 c  Sugar.
      3 c  Flour.
      3 ts Baking powder.
      1 c  Oil.
      2 ts Vanilla.
    1/2 c  Orange juice.
      5    Eggs
 
  Mix sugar and cinnamon, add apples until completely coated.
 
  Mix together the sugar, flour, baking powder, oil, vanilla, orange juice and eggs. Beat for 21/2 min. on medium speed.
 
Pre-heat oven to 350 degrees.

Pour a layer of the batter into a greased and floured "BUNDT" pan and some of the apple mixture, continue this until all is in the pan with the final layer being the batter.

Bake for about 1 hour.

Let cool at least 15 minutes.

Remove from pan and let cool at least 1/2 hour before cutting.

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Chocolatey Easter Cake

      8 oz Milk chocolate bar; chunk
    1/4 c  Butter
  1 2/3 c  Boiling water
  2 1/3 c  Unsifted all-purpose flour
      2 c  Light brown sugar; packed
      2 ts Baking soda
      1 ts Salt
      2    Eggs
    1/2 c  Sour cream
      1 ts Vanilla
           Chocolate frosting
 
Preheat oven to 350 degrees F.

Combine chocolate bar, butter and water in a mixing bowl;  stir until chocolate is melted.

In a separate bowl, combine flour, sugar,  baking soda and salt; gradually add chocolate mixture, beating for several
 minutes until well blended.

Add eggs, sour cream, and vanilla; continue to beat till well mixed, a minute or so.

Pour into greased, floured 9x13 pan and bake for 35 to 40 minutes.

Cool completed.  Top with your favorite chocolate frosting.

Strawberries 'n Cream Easter Hearts

             2 tb Strawberries; mashed
           1/4 c  Whipped Cream
             4 sl Angel food cake
           1/2 c  Strawberries; sliced
             1 tb Chocolate flavored syrup
 
Fold 2 tablespoons mashed strawberries into the whipped cream..

Cut angel food cake slices into 4 hearts using heart-shaped cookie cutters.

Spread one side of each of two hearts with about 1 tablespoon whipped topping mixture.

Place topping-side up on serving plates. Top with sliced strawberries. Spread remaining topping on both sides of remaining hearts; place on top of strawberries.

Drizzle with chocolate syrup.

Easter Angel Food Cake

  1 1/2 c  Sugar
      1 c  Flour
    1/8 ts Salt
     11 ea Egg white
      1 ts Cream of tartar
      1 ts Vanilla
 
Sift together the sugar, flour, and salt 3 or 4 times.

Beat together the egg whites and cream of tartar until dry.

Fold the dry ingredients into the egg mixture; add vanilla.

Place mixture into an ungreased angel food pan and bake at 250 degrees F. for 1 hour.
 

This cake should be baked in an ungreased angel food pan.

Praline Ice Cream Easter Cake with Caramel Pecan Topping

    1/2 c  Butter
      1 pt Vanilla ice cream; softened
      2    Eggs
  1 1/2 c  Flour
    2/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      1 c  Graham cracker crumbs
Caramel Pecan Topping:
    1/2 c  Sour cream
      1 c  Caramel ice cream topping
    1/2 c  Pecans; chopped

Preheat oven to 350 degrees F.

Melt butter in 3 quart saucepan; remove from heat.

Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth.

Pour into a greased 13x9" pan.

Bake for 30-35 minutes.

For Caramel Pecan Topping:
Combine sour cream and caramel topping; pour evenly over warm cake.

Sprinkle top of cake with chopped pecans.

Cool; cut into squares. May be served with ice cream or whipped cream.

This cake is very rich.

Almost Twinkie Easter Cake with Fluffy Frosting

      1 pk White cake mix
    1/2 c  Oil
      3    Eggs
      1 sm Vanilla instant pudding
      1 c  Water
      1 ts Vanilla
Fluffy Frosting:
      4 tb Flour
      1 c  Milk
      1 c  Sugar
    1/2 ts Salt
    1/2 c  Crisco
    1/2 c  Margarine; softened
      1 ts Vanilla

 
Combine the cake mix, oil, eggs, pudding, water, and vanilla. Beat at medium speed for 2 minutes. Pour into a greased and floured 9 x 13 pan.
 
Bake at 350 degrees F for 40-45 minutes or until cake tests done.

Fluffy Frosting:
In a saucepan mix the flour with the milk. Cook until thick, stirring constantly; cool.

Add sugar, salt, crisco, margarine and vanilla; beat until fluffy.

Spread Fluffy Frosting on the cooled cake. Store in refrigerator.

Easter Sunshine Cake

 1 (3 oz.) box orange Jello
 1 c water
 1 sm. can crushed pineapple*
 1 lb box confectioners' sugar
 1 box orange supreme cake mix
 4 eggs
 3/4 c oil
  coconut for topping

*Reserve liquid
Preheat oven to 350 degrees F.

Dissolve Jello in 1 cup boiling water.  Let cool.

Mix pineapple with the sugar and set aside.

In a large bowl mix the cake mix, eggs, Jello and Wesson oil and beat for about 5 minutes.

Pour mixture into a large rectangular pan.

Bake for approximately 30 minutes.

Remove from oven and immediately poke holes into the top of the cake.

Pour pineapple/sugar mixture evenly over the cake then sprinkle with coconut.

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