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Easter Bonnet Cake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cakes

what you need
  • 15 spring Oreo Chocolate Sandwiches Cookies, divided
  • 1 pkg. (2-layer size) yellow cake mix (with pudding in the mix)
  • 1-1/4 cups water
  • 1/4 cup oil
  • 3 eggs
  • 1 can (16 oz.) ready to spread vanilla frosting
  • 1-1/3 cups Baker's Angel Flake Coconut
make it
Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.

Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean.

Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.

Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting. Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.
Make sure you don't let it over bake or burn.....from experience.
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