Easter Cake
Carrots made from frosting and dirt made of crushed Oreo's on top of a delicious Easter Planted Carrots Cake makes a fun and festive Spring dessert.
Servings 18 servings
Calories 731kcal
Ingredients
- 1 recipe Perfect Chocolate Cake baked in a 9x13 pan and cooled
for the frosting:
- 1/2 cup butter salted, softened
- 1/3 cup cocoa powder sifted
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
for the 'carrots':
- 1/4 cup butter salted, softened
- 1 1/2 cups powdered sugar
- 1/8 tsp vanilla extract
- orange food coloring
- 1-2 tsp milk
- 9 sprigs fresh mint
- 12 Oreo Cookies crushed
- 1 bag mini Cadbury eggs
Instructions
- Follow instructions in linked recipe to make the chocolate cake. Place cooled baked cake onto a serving platter and set aside.
- To make the chocolate sour cream frosting, mix butter, cocoa powder, and powdered sugar together 1-2 minutes to incorporate butter throughout the sugar. The mixture will be dry. Stir in vanilla and sour cream. Scrape sides and whip 2 minutes or until completely smooth. Spread frosting over the entire cake.
- In a small bowl, whip all ingredients for the orange frosting {carrots} until smooth. Spoon into a piping bag fitted with the Wilton 1A tip {wide round tip}. Pipe 3 to 4 rows of 3 even rounds or dollops onto the chocolate frosting creating the tops of the carrots. Top each carrot with a sprig of mint. Spread crushed oreo cookies around each frosting carrot to create the dirt.
- Finally, line the edges of the entire cake with mini Cadbury eggs. Cut into pieces and serve.
Nutrition
Calories: 731kcal | Carbohydrates: 108g | Protein: 1g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 324mg | Potassium: 185mg | Fiber: 3g | Sugar: 88g | Vitamin A: 305IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 10mg