White Chocolate Easter Carrot Cake
March 29, 2015
- Cook: 2 hrs
Add cream to a cold bowl and beat 1 min then add vanilla and icing sugar and beat a further minute. Add the gelatine mixture and whisk until the cream holds its shape ( doesn't take long, don't over beat or the cream will split)
1*** Double the recipe for a larger cake.
3Combine all ingredients thoroughly and beat about 3 mins.
4Pour into a lined round cake tin and slow cook for 2 hours on high.
5Allow cake to cool for 10 mins and then poke holes evenly all over the cake. I used a wooden spoon handle. Melt the white chocolate buttons and pour over the cake making sure it gets into the holes. I had enough chocolate that I left a thin layer over the top of the cake too. ( you can also make white chocolate fudge and fill the holes with it if you prefer) .Allow cake to cool completely.
6Make up cool whip according to the directions and spread over the cake or pipe over.
7Decorate with crushed up mini eggs.
Submitted by Robyn Clark
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