By: Patricia Francis Good     

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Pat’s 3 Easter Recipes

Pat Good’s Three Easter Recipes –

1) Butter Pecan Cake –

Ingredients for Cake:

• 1 box cake mix of Butter Pecan Cake Mix
• 1 cup of water
• 1/3 cup Vegetable Oil
• 3 eggs

Ingredients for Simple Syrup:

• 1 Cup of Sugar

• 1 Cup of Water
• 2 Cans of Rich & Creamy Coconut Pecan Frosting

Ingredients for Vanilla Buttercream Frosting for the outside of the Cake:

• 1 Cup (16 Tbsp.) unsalted butter (softened to room temperature)
• 4-5 Cups of confectioners’ sugar (if frosting is too thin, add up to ½ cup more)
• ¼ cup heavy cream at room temperature (if frosting is too thick, add 1 Tablespoon at a time, beat together, then taste and add more if needed)
• 2 teaspoons pure vanilla extract
• Pinch of salt to taste

Directions:
1) Buy a box cake mix of Butter Pecan Cake Mix and follow the directions for baking two 8” rounds. After baking let the two cakes cool completely on wire racks.
2) After the cakes cool completely, slice each cake round in half, giving you four layers.
3) Make Simple Syrup by combining 1 cup of granulated white sugar with 1 cup of water. Heat over medium high heat, stirring occasionally until the sugar is completely dissolved and the liquid is clear. Cool completely and then lightly brush syrup on the cake layers using a pastry brush, spray bottle or squeeze bottle.
4) Buy two cans of Rich & Creamy Coconut Pecan Frosting and spread Frosting on 3 of the cake layers and stack on top of each other and then add the top cake layer.
5) Make Vanilla Buttercream Frosting and frost the sides and top of the 4 layer cake.
6) Decorate top of cake with artificial doves, grass, eggs, and on the sides of the cake with artificial butterflies and bows or any decorations that you want … i.e. candies, flowers, ribbons or bows.

2) Chocolate Cupcakes with Vanilla Buttercream Frosting in colorful
cupcake paper cups –
Ingredients for Cake:

• 1 box of chocolate cake mix
• 1 cup of water
• ½ cup Vegetable Oil
• 3 eggs
• 1 package of mini chocolate chips
• ¼ cup dark cocoa powder
• Ingredients for Simple Syrup:
• 1 Cup of Sugar
• 1 Cup of Water

Ingredients for Vanilla Buttercream frosting for the tops of the cupcakes:

• 1 Cup (16 Tbsp.) unsalted butter (softened to room temperature)
• 4-5 Cups of confectioners’ sugar (if frosting is too thin, add up to ½ cup more)
• ¼ cup heavy cream at room temperature (if frosting is too thick, add 1 Tablespoon at a time, beat together, then taste and add more if needed)
• 2 teaspoons pure vanilla extract
• Pinch of salt to taste

Directions:
1) Buy a box of Chocolate Cake Mix and follow the directions for baking cupcakes but add the mini
chocolate chips and the dark coco powder. After baking, let the cupcakes cool completely on
wire racks.
2) Make Simple Syrup by combining 1 cup of granulated white sugar with 1 cup of water. Heat over medium high heat, stirring occasionally until the sugar is completely dissolved and the liquid is clear. Cool completely and then lightly brush syrup on the cupcake tops using a pastry brush, spray bottle or squeeze bottle.
3) Make Vanilla Buttercream Frosting and frost the cupcake tops generously.
4) Decorate top of cupcakes with sprinkles and lollypop bunnies.

3) Orange Cake with Orange Buttercream Frosting
Ingredients for Cake:

• 1 box cake mix of Orange Cake Mix
• 1 cup of water
• 1/2 cup Vegetable Oil
• 3 eggs
• Grated orange peel from one orange

Ingredients for Simple Syrup:

• 1 Cup of Sugar
• 1 Cup of Water

Ingredients for Orange Buttercream Frosting for the outside of the Cake:

• 1 Cup (16 Tbsp.) unsalted butter (softened to room temperature)
• 4-5 Cups of confectioners’ sugar (if frosting is too thin, add up to ½ cup more)
• ¼ cup heavy cream at room temperature (if frosting is too thick, add 1 Tablespoon at a time, beat together, then taste and add more if needed)
• 2 Tablespoons orange liqueur
• ½ cup of orange juice
• Pinch of salt to taste

Directions:

1. Buy a box of Orange Cake Mix and follow the directions for baking two 8” rounds. After baking let the two cakes cool completely on wire racks.
2. After the cakes cool completely, slice each cake round in half, giving you four layers.
3. Make Simple Syrup by combining 1 cup of granulated white sugar with 1 cup of water. Heat over medium high heat, stirring occasionally until the sugar is completely dissolved and the liquid is clear. Cool completely and then lightly brush syrup on the cake layers using a pastry brush, spray bottle or squeeze bottle. (You could add a few tablespoons of orange liqueur before brushing this mixture over the cakes)
4. Make Orange Buttercream Frosting and spread Frosting on 3 of the cake layers and stack on top of each other and then add the top cake layer.
5. Use remaining Orange Buttercream Frosting to frost the sides and top of the 4-layer cake. (If you don’t have enough, make another batch of orange buttercream frosting)
6. Decorate top of cake with orange artificial carrots, green edible grass, and orange sprinkles and cut a piece of orange and white ribbon and place around the sides of the cake. You can use any decorations that you want … such as orange candies, flowers, ribbons or bows.