Easter Party Cake

1

"This cake is a great holiday treat. Hope that you will enjoy it."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 466 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream.
  2. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.
  3. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks.
  4. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food colouring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy.
  5. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings.
  6. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.

Reviews

1

I made chocolate mousse (doubled the recipe) and I had 10 egg whites left over so this recipe was a perfect way to use them. The cake tasted super. I didn't have almond extract on hand, so I ...