American Classics: Easter Egg Cake
I've always been a bit of a sucker for holiday themed desserts. Growing up, Easter always meant tons of chocolate and pastel shaded candies. Anything egg or bunny shaped was fair game for the table, too. So naturally when I saw a vintage 1950s back-of-the box recipe for a decorated Easter Egg Cake on Pinterest, I had to give it a shot.
The beauty of this recipe is that you can make it however you please, just choose your favorite cake and frosting recipe—it's all about how you assemble and decorate the cake. If your Easter cooking time is already booked up with preparing the main feast, you can use a boxed cake mix (shhh!) paired with a quick homemade frosting or make things even easier on yourself by using the canned stuff. I promise I won't tell.
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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the forthcoming book New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.