Recipes and Cooking Hidden Egg Bundt Cake 4.7 (3) Surprise! This chocolate bundt cake is hiding a beautiful tie-dye "egg" in each slice. With the center of the cake recipe filled with coconut this decorative cake looks like a nest making it perfect for Easter and other spring occasions. 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 January 11, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 1 hrs Freeze Time: 30 mins Cool Time: 2 hrs Total Time: 4 hrs 10 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 2-layer size package white cake mix 3 desired color food colorings or 1 cup rainbow sprinkles* 1 2.5-3 inch egg-shape, oval, or round cookie cutter 1 2-layer size package chocolate cake mix ½ cup heavy cream, very hot 4 ounce semisweet chocolate chips 2 cup shredded coconut, toasted (optional) Jordan almonds and/or desired egg and bunny shape candies (optional) Directions Preheat oven to 325°F. Line a 15x10x1-inch baking pan with parchment paper and coat with nonstick cooking spray for baking, set aside. In a large bowl, prepare white cake mix according to package directions. Transfer 3 cups of batter into 3 separate bowls (1 cup batter each bowl). Tint each bowl to desired color. Return colored batter to large bowl with remaining batter.* Fold gently to marble. Transfer batter to prepared baking pan and bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on wire rack. Freeze 30 minutes. Using the cookie cutter, cut out about 12 to 15 eggs from the cold sheet of cake. Coat a 10-inch fluted tube pan with nonstick cooking spray for baking; set aside. In a large bowl prepare chocolate cake mix according to package directions. Spread about 1 cup of the chocolate batter into the prepared tube pan. Gently place the egg cutouts, large end down if oval, into the batter. Gently spoon remaining batter all around the eggs to keep them evenly spaced apart, being careful not to disturb the eggs. Bake cake 35 to 40 minutes or until a long skewer inserted near the center of the cake comes out clean. Cover the cake loosely with foil, if necessary, during the last 15 minutes of baking to prevent overbrowning. Remove and cool in the pan for 15 minutes on a wire rack. Loosen sides and around the tube and invert with the bottom side up onto the wire rack. Remove pan. Cool completely. In a small bowl, pour hot cream over chocolate pieces. Let stand 5 minutes. Whisk to combine; cool slightly. Transfer cake to a serving platter. Drizzle with chocolate ganache. If desired, top with coconut and assorted candies. Matthew Clark Tips *If you don't want to use food coloring, omit step 3 and just stir in 1 cup rainbow sprinkles. Rate it Print Nutrition Facts (per serving) 214 Calories 7g Fat 37g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 214 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 333mg 14% Total Carbohydrate 37g 13% Total Sugars 20g Protein 3g Calcium 85mg 7% Iron 1.6mg 9% Potassium 108mg 2% Folate, total 29.6mcg *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.