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Steps
1
Heat oven to 350°F (180°C ) for shiny metal pan or 325°F (160°C) for dark or non-stick baking pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.
2
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 24 to 29 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
4
Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup (75 mL) frosting. Top with second layer, rounded side up. Frost side of cake and spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side by drawing inch-long horizontal and vertical lines with tines of fork.
5
Shake coconut and 3 or 4 drops food colour in tightly covered jar until evenly tinted. Sprinkle on top of cake. Place HERSHEY’S EGGIES milk chocolate candy Easter eggs on coconut. Store loosely covered.
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Make frosting a little easier by leaving a smooth finish on the cake. Your results will be equally delicious.
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Nutrition Facts
Serving Size:12-16
Calories
440
Total Fat
21g
Saturated Fat
7g
Trans Fat
4g
Cholesterol
55mg
Sodium
430mg
18%
Total Carbs
59g
Dietary Fiber
0g
Sugars
41g
Protein
3g
% Daily Value*:
Calcium
6
6%
Iron
10
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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