From Paulette Vickery's Recipe Collection

JELLO: EASTER BONNET CAKE

cakes

1 pkg yellow cake mix, 2 layer
2 pkg lemon pudding, small
4 each eggs
1 cup water
1/4 cup oil
1 1/2 cup cold milk
3 1/2 cup cool whip, 8oz
2 2/3 cup coconut, 7oz
1 each cloth ribbon, optional
1 single gum drop flowers, optional

Combine cake mix, 1 box pudding mix, eggs, water, and oil, in large bowl. Beat at low speed of electric mixer just to moisten. Beat at medium speed, 4 minutes. Pour 3 1/4 cups of the batter into greased and floured, 1 1/2 quart oven proof bowl. Pour remaining batter into greased and floured 12 inch pizza pan. Bake at 350 degrees, 15 minutes for pan, and 50 minutes for bowl, or until tester inserted in center comes out clean. Cool cakes 10 minutes, then remove from pan and bowl. Finish cooling on racks. If necessary, cut thin slice from flat end of bowl shaped cake, so that it will sit flat, split horizontally into 3 layers. Pour milk into small bowl, and add remaining box of pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Place 12 inch cake on large serving plate or tray. Spread layer with 1 1/2 cups cool whip. Center bottom layer of bowl shaped cake on frosted layer. Spread with two thirds of the pudding. Add second layer, and spread with remaining pudding. Add top layer, forming the crown. Spread remaining cool whip over crown, then sprinkle coconut over cake. Tie ribbon around cake crown to form hat band and bow, and garnish with gum drop flowers if desired. Chill until ready to serve.

Yield: 16 servings




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