Easter Basket Cake Recipe

Preheat oven to 350°

In a large mixing bowl, or the bowl of your mixer, combine sugar, oil, eggs, and vanilla extract. Beat on medium speed until eggs and oil are well incorporated and batter is lighter in color, about 2 minutes.

Add in the sour cream and beat until smooth and well incorporated.

Add in half the flour, followed by the baking powder and salt. Beat on low speed, slowly add half the milk. Mix until the flour begins to incorporate.

Add remaining flour, continuing to mix on low speed. Add remaining milk and beat until ingredients are just combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top.

Batter will be thin. Remove 2 cups of batter and add to small bowl. Add powder jello mix. Mix until well combined.

Prepare two cupcake liners in a baking tin. Add enough of each batter to fill cupcakes 2/3rd's full. Bake for 18-20 minutes. Remove and cool. (The cupcakes are used to fill the hole in the bundt pan)

Pour remaining vanilla batter into a prepared bundt pan, sprayed with non-stick baking spray. Like Bakers Joy.

Drop Tablespoons scoops of strawerry batter into the vanilla cake. Swirl with a knife. Bake at 350° for 35-40 minutes.

Remove from oven and allow to cool on a baking rack. Once cool place cake on a cake plate. Fill the hole with a cupcake, the liner romoved.

For the frosting, cream together shortening and butter until fluffy. Add sifted powder sugar and continue creaming until well blended.

Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Add additional whipping cream if necessary to reach desired pipping consistency.

Cover cake in a thin layer of frosting. Pipe basket weave to outside sides of cake. Pipe a boarder around the top and bottom edges. Add pipped grass to the top of cake. Decorate top of cake with chocolate bunnies, candies, and flowers. Place fondant flowers down the sides and front of the basket weave. Add leaves. Create a handle from pipe cleaners and place handle in opposite sides of the cake.