Recipes and Cooking Easter Dirt Cake We love a good dirt cake and this Easter dirt cake may be our favorite. With strawberries dipped to look like carrots and grass made of coconut colored green, it's a cake recipe you'll find us serving all spring long, not just for Easter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Total Time: 1 hrs 5 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 package 2-layer-size strawberry, chocolate, or white cake mix 6 ounce orange candy melts 16 fresh strawberries with hulls, washed and dried 1 ½ cup shredded coconut Green food coloring 1 cup heavy cream ⅓ cup sour cream ½ cup powdered sugar ½ teaspoon vanilla 2 cup finely crushed chocolate sandwich cookie crumbs (about 18 cookies) Directions Preheat oven to 350°F. Grease a 13x9x2-inch baking pan. Prepare cake mix according to package directions. Transfer batter to prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool in pan on a wire rack. Place candy melts in a small microwave-safe bowl. Microwave on 100% power (high) for 1 to 1 1/2 minutes or until melted and smooth, stirring twice. Holding a strawberry by the hull, dip into melted mixture to completely coat, leaving hull exposed. Place on a sheet of waxed paper and let stand until set. Repeat with remaining strawberries. If desired, transfer remaining candy coating to a resealable plastic bag, snip off a corner and add crosswise drizzles of coating to coated berries to add texture; let stand until set. Once set, store in the refrigerator if not serving right away. Place coconut in a resealable plastic bag. Add a few drops green food coloring. Seal bag and knead to color the coconut. For frosting, in a large mixing bowl combine the heavy cream, sour cream, powdered sugar, and vanilla. Beat with an electric mixer on medium until stiff peaks form. Spread over cooled cake. Sprinkle generously with cookie crumbs to cover frosting. Insert strawberries at even intervals into crumbs. Sprinkle coconut around edge of cake and in rows around strawberries. Store any leftover cake in the refrigerator. Matthew Clark Tips To save time, instead of making frosting, use 2 1/4 cups thawed, frozen whipped dessert topping or a 16-oz. can of white frosting. Rate it Print Nutrition Facts (per serving) 417 Calories 23g Fat 49g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 417 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 60% Cholesterol 61mg 20% Sodium 295mg 13% Total Carbohydrate 49g 18% Total Sugars 32g Protein 4g Vitamin C 7.4mg 37% Calcium 85mg 7% Iron 2.4mg 13% Potassium 91mg 2% Fatty acids, total trans 1g Folate, total 12.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.