Jelly Bean Cake
Happy Healthy Holidays!
Biscotti is an Italian Cookie aka a Twice-Baked Cookie. Please read through instructions completely before starting and have all your ingredients ready as it mixes up very quickly!
1 box (2 layer size) yellow cake mix
1 container white frosting
2 bags jellybeans
Prepare a cake according to package directions for a 9 x 13-inch pan. Let your cake cool and cut it into egg shape. Alternately, you could bake in an egg shaped pan.
When cooled, cut the round in half, frost the top of one half, and place the other on top of it.
Frost with white frosting and decorate with jellybeans, as desired.
Extra: Turn your cake into a centerpiece. Color coconut flakes with green food coloring and arrange around the base of the cake to resemble grass. Then scatter additional jellybeans on top of the coconut grass.
Recipe makes one cake.
Yield: 8 servings