*** Double the recipe for a larger cake.
Combine all ingredients thoroughly and beat about 3 mins.
Pour into a lined round cake tin and slow cook for 2 hours on high.
Allow 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.
Make up cool whip according to the directions and spread over the cake or pipe over.
Decorate with crushed up mini eggs.