• Preparation Time 40 minutes
  • Baking Time 40 minutes
  • Makes 12 to 15 servings
  • Freezing Excellent
  • Easter Egg Cake
    Easter Egg Cake

Ready.
Set.
Make.

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Ingredients

  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ⅔ cup All Vegetable Shortening
  • 1 ⅔ cups granulated sugar
  • 1 tbsp vanilla extract
  • 3 eggs
  • 1 1/3 cups milk
  • basic vanilla butter icing
  • Candies, licorice, coloured icings, for decorating

Serving Size: 12 to 15 servings

Next

Directions

Serving Size: 12 to 15 servings

  • Preheat oven to 350°F (180°C). Line a 9” x 13” (23 cm x 33 cm) baking pan with parchment paper.
  • Combine in a small bowl, flour, baking powder and salt. Set aside.
  • Cream shortening, sugar and vanilla in a large bowl of an electric mixer. Add eggs, one at a time, beating after each addition. Beat on medium high speed for 5 minutes. Add flour mixture alternately with milk, mixing well after each addition.
  • Bake in preheated oven for 35 to 40 minutes until light golden and toothpick inserted in centre comes out clean.
  • Let cool in pan for 10 minutes. Remove cake from pan and let cool on wire rack. When cake has reached room temperature (about 2 hours) it is ready to be cut.
  • Draw and cut, either free hand, or using clip art, an egg shape on an 11” x 17” (28 cm x 42 cm) piece of paper.
  • Place paper egg shape on cake and secure in place with toothpicks. Carefully cut around, using a very sharp knife. Discard edges or save for another use. Frost with basic vanilla butter icing and decorate as desired.
Finish

Finished!

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