This Chick hatched just in time for Easter. The recipe, given to me by my mother, is super moist, and the cream cheese frosting is rich, yet not overwhelmingly so. My husband, who claims he doesn't like cake, helped himself to two pieces.
Cake:
2c flour
2c sugar
2 large eggs
2 tsp baking soda
2 tsp vanilla extract
1 (20oz) can crushed pineapple, with juice
1/2c nuts (your choice-walnuts or hazelnuts)
Frosting:
1 (8oz) package cream cheese (softened)
1/4c butter (softened)
1 1/2c confectioners sugar
1 tsp vanilla extract
yellow food coloring
unsweetened flaked coconut
2 chocolate peanut butter malt balls
1 gummy grapefruit slice
peach mango preserves
Directions:
Preheat oven to 350 degrees F. In a large bowl, mix together the flour, sugar, and baking soda. Make a well in the center of the mixture, then add eggs, vanilla, and can pineapple with juice. Add nuts. Blend well. Grease 2-9" round cake pans, and pour batter, dividing equally between the pans. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
In a separate medium bowl, combine cream cheese, butter, confectioners sugar, and vanilla. Beat until creamy. Add yellow food coloring to desired hue.
In a large freezer bag, combine coconut and yellow food coloring, and shake and blend well. In a small sandwich bag, add yellow food coloring to the grapefruit slice and seal, then rub color into the slice.
Place the first cake layer face down onto a cake dish, and top with peach mango preserves. Add the second cake layer, flat side down, onto the preserves. Frost with cream cheese mixture. Sprinkle with coconut as desired, then place malt balls as eyes, and grapefruit slice as the beak, and enjoy!
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