Easter Bonnet Cake

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups cake flour -- sifted
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter
1 1/3 cups sugar
1 large egg
2 large egg yolks
3 ounces unsweetened chocolate -- melted
1 cup milk
1 teaspoon pure vanilla extract
1/2 Cup flaked coconut -- (optional)

Preparation / Directions:

1. Sift flour once; measure, add soda and salt; sift together three times. 2. Cream butter until light and fluffy; gradually add sugar, creaming until light and fluffy. 3. Add egg and egg yolks, one at a time, beating well after each; add chocolate and blend. 4. Add flour and milk alternately, a small amount at a time, beating after each addition until smooth; add vanilla. 5. Turn into two greased, floured, 9-inch cake pans; bake in preheated 350 F. oven 30 minutes, or until done. 6. Cool on wire racks 10 minutes before removing; cool completely before frosting with favorite icing. 7. Serve plain or sprinkle top with coconut. NOTE: To make "bonnets," use half a marshmallow for crown. Using a tinted mixture of 1 cup sifted confectioners' sugar and 1 1/2 tablespoons milk (enough to make spreading consistency), outline a brim and make ribbons with a pastry tube. Candy bluebirds or flowers may be added, if desire

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes