When I think of Easter, I think of white cakes. (Well, first I think of Jesus dying on the cross for my sins, but then, I think of white cakes.) I like to do a white cake every Easter. Last year, I did Coconut, but this year, Hazelnut Cream. I think you’ll find it festive and delicious. And hey…who’s to say you couldn’t throw a few jelly beans on top? It’s your cake and your Easter…go for it.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 (16 oz) bottle of Hazelnut coffee creamer, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling. While the cake is still warm, take the handle end of a wooden spoon and poke holes all the way around the top of the cake (try and visualize one hole in each slice of cake…so about 15 holes). Drizzle your hazelnut creamer over the top of the cake into the holes. Let your cake cool.
Take your store bought cream cheese frosting and add 2 tablespoons of hazelnut creamer to it. Stir to incorporate. Frost your cooled cake with your hazelnut frosting.
And perhaps, top your cake with a few jelly beans :).