On my search for vintage Easter recipes, I came across this ad from 1953 from Swan’s Down for an Easter egg-shaped cake.
(Actually, Swan’s Down has a whole section of old ads on their site-I’m thinking a Swan’s Down vintage cake ad series is in order!)
Swan’s Down cake mix is no longer manufactured, but you can use any cake mix in this recipe. It’s a perfect example of that 1950’s fixation with packaged foods that were easy to make. Because it’s so simple, it would be a fun baking project with kids!
One box yellow cake mix
One container chocolate frosting
One container white/vanilla frosting
One small bag jelly beans
1/2 cup flaked coconut
green food coloring
Bake the cake in two 8 inch cake pans according to the package directions. Cool completely and remove from pans.
When cake is cool, cut each cake layer in two about 1/4 inch off center, making 2 large half-circles and 2 smaller half-circles. If the tops of the cake layers have “domed”, trim the dome off so the layers are flat on both sides.
Place these 4 pieces together, cut side down and with the smaller half-circles on the outside, with frosting between each layer to stick them together and form an egg shape.
Trim the rounded edges of the half-circles to make a more uniform egg shape.
Cover the mound with frosting.
Decorate with extra white and tinted frosting, jelly beans and any other Easter themed candy of your choosing.
Tint coconut green for the grass at the bottom of cake.