They are deliciously divine. Moist. Palate pleasing and perfect to bring to Easter brunch. Or lunch. Or dinner.
They take some time, but they are not difficult to make. Set aside an afternoon, play some tunes, and before you know it you'll have a tray of edible eggs that are sure to delight adults and munchkins alike.
Mini Easter Egg Cakes
Vanilla Cake Mix, prepared
1 container vanilla frosting
2 bags white chocolate chips
decorative pastel sprinkles and sugars
Heat oven to 350. Grease and flour 9x13 dish and bake as directed, approximately 22-28 minutes.
Allow cake to cool. Place cake in large bowl, and using forks (or blender), crumble cake. Line large tray with wax paper, set aside.
Add 1/2 container frosting to cake mix, and using your hands mix until dough forms.
Shape dough into eggs, approximately 2.5" in length. Place on tray lined with wax paper and chill in refrigerator while you melt white chocolate.
In large microwave safe bowl, heat chocolate 90% of the white chocolate chips on high in 45 second intervals, stirring after each interval. Continue to heat until chocolate easily stirs smooth. Add remaining chips, stir until smooth. This will keep chocolate perfect temperature for dipping.
Using fork, dip eggs one at a time in chocolate, tapping fork in edge of bowl to evenly distribute chocolate and remove excess. Place dipped egg on wax paper.
Drizzle dipped eggs with left over melted chocolate, and decorate as desired with paste sugars and sprinkles.
Like this post? Pin it!