Faberge Egg Cake
- 2 cups C&H® Granulated Sugar
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa powder, unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 (8-oz) container sour cream
- Buttercream Frosting
- Assorted candies
- Flaked coconut (optional)
- Green food coloring (optional)
Preheat oven to 350°F. Generously grease and flour a decorative, egg-shaped baking pan. Combine all dry ingredients in large bowl; mix well. Add water, oil and eggs; mix until combined. Beat at medium speed for 2 minutes; stir in sour cream. Pour into prepared pan.
Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen edges; invert cake onto wire rack and cool completely.
Prepare Buttercream Frosting while cake is cooling (see Related Recipe links).
To Decorate Cake: If necessary, using serrated knife, trim flat side of cake. Frost entire cake with thin layer of white buttercream frosting to seal crumbs. Using pastry bag with a star tip, cover cake with piped stars. Decorate with chocolate covered candies, candy coated chocolates or jelly beans, as desired.
To Serve: Surround cake with green tinted coconut, to resemble grass, if desired.
To Tint Coconut Green: Dilute a few drops of green food coloring with 1 tsp. water. Place 1 cup coconut in resealable bag; sprinkle in diluted coloring. Toss until coconut is tinted.