Inspired by a recipe from Kraft Canada, and fit for any occasion, this uber easy decadent chocolate cake is made with only one  bowl (that’s right, only one!) Easy to make, easy to clean up after, super easy to eat and enjoy. What’s not to love?

Courtesy of bunchofpants

The Things You’ll Need:

3 full squares semi-sweet baking chocolate

6 tbsp butter

¾ cup sugar (whichever kind you prefer)

2 eggs

1 ¼ cup flour

¾ cup water

1 tsp vanilla extract

½ tsp baking soda

How to Put It All Together:

1. Preheat your oven to 350F.
2. Melted chocolate and butter in a large microwave safe bowl. Stir until completely smooth.
3. Add each of the remaining ingredients one at a time, mixing with an electric beater after each new addition, until everything has become one rich mixture.
4. Grease a 9” pan. Pour mixture evenly into the aforementioned pan.
5. Bake for about 30 minutes.
6. Allow to cool, then garnish with a chocolate sauce or icing from a jar, and fresh seasonal fruit.
7. Serve and allow everyone to think you’ve slaved away for hours over a hot oven to bring them a divine chocolaty indulgence.

Courtesy of .ben*

To make this dessert suitable for Easter dinner, simply adjust the decorating style. Add a few mini chocolate Easter eggs or a chocolate bunny to keep it festive.

Also, if you have the time, salvage the egg shells used whilst baking and paint them. These can be used as table decorations, not only providing a little more flair to your Easter this year, but also making a small memento of your 2010 celebration, which can be admired in years to come.

Easter is just around the corner, and with it an abundance of rich confectionery creations. But if your schedule is already jam packed with hiding Easter eggs and planning lavish turkey dinners, and there’s no time for elaborate desserts, try these cute little eggs in a chocolate nest.

I stumbled across the original recipe from the fine folks at “Delicious Magazine’ and after whipping up a batch found these treats to be unique, easy and tasty. All in all, delightful!

Courtesy of the hanner

The Things You’ll Need:

- grams of butter
- 1 tbsp of cocoa powder
- 50g chocolate buttons (milk or dark, depending on your preference)
- 75g golden syrup
- 4 Shredded Wheats
- a package of mini chocolate Easter eggs (and perhaps an extra package for you to snack on while baking)

What to Do:

1. Combine butter, cocoa powder, chocolate buttons and syrup in a medium sized bowl. Throw in the microwave on HIGH until melted and stir together.
2. (The fun part!) Hold Shredded Wheats over the bowl and make a fist. Crumble them into the bowl and stir.
3. Prepare the little paper cake cases and put a spoonful of mixture into each one. Press down the center of each ‘nest,’ making a small dip.
4. Place three mini chocolate eggs into each of the dips.
5. Chill for about half an hour (or however long you can wait) then serve!

Courtesy of wiccked

Or if you wanted to put a slight twist on this recipe, forget the Shredded Wheats, and instead make cupcakes. Simply fashion the ‘nests’ out of icing, and voila! Still scrumptious and still super easy!

Ladies and gentlemen, the old saying is very true – “Never put all your eggs in the same basket.” Put them in a delicious chocolate nest instead!

Spring is almost here, and with it the colourful celebrations of Easter, where chicks and bunnies seem to dominate dessert line-ups and décor.  However, if you really want to ‘wow’ your Easter dinner guests this year, something equally cute but slightly different may be required – like an adorable fluffy lamb cake!

This culinary creation looks like a lot of excessive work, but in actual fact is relatively simple and oh-so fun to craft! Just make sure you purchase a lamb shaped cake pan ahead of time (available at your local baking store) and there is very little that can stand between you and a prized Easter treat!

Courtesy of elizastan

The Things You’ll Need:

2 ¼ cups of all-purpose flour

1 ½ cups white sugar

4 egg whites

1 cup of milk

2 ½ tsp baking powder

½ cup melted butter

1 tsp vanilla extract (pure)

The Things You’ll Need to Do:

1. Before you forget, prep your cake pan. Coat it in vegetable oil, then wipe with a paper towel and grease/flour appropriately. (Make sure to get every nook-and-cranny so that you can make a perfect little lamb.)
2. Sift the flour to remove all bothersome lumps.
3. Cream together butter and sugar, then slowly add in flour, milk, and vanilla, continually creaming until mixture is soft and smooth.
4. In a separate bowl, beat together egg whites until firm peaks rise. Then fold the egg whites into the mixture a third at a time.
5. Fill the two halves of lamb tin with the now completed mixture. Gently run a wooden spoon through each half to relieve any lingering air pockets.
6. Bake at 375 F for about an hour. Remove from oven and allow to cool.
7. Remove cake halves from pan, ice one side of each and firmly stick together to create your very own 3D lamb cake.

Courtesy of Svadilfari

Decorating Tips:

In all honesty you can decorate your little lamb anyway you’d like, but I am personally a fan of smothering the entire cake surface in plain white butter-cream icing. Then add a semi-thick layer of white coconut curls (these look the most like a wooly coat.) Of course, coconut is an acquired taste, so an effective alternative to get the wool-like look is to use a fork and create concentric swirls in the white icing. Use black jelly-beans for the eyes, and a pink jelly-bean for the nose, then pipe on some extra dark icing for the whiskers.

And there you have it – you’re finished! The only challenge remaining is to see whether or not your can bring yourself to eat such an adorable cake. Baa ha ha!

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

1.Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

2.Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

3.In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

4.Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

photo and recipe courtesy of Pillsbury.com

photo courtesy of Pillsbury.com

INGREDIENTS

Cupcakes
1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container (1 lb) vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Recipe courtesy of Pillsbury.com

As soon as I saw this yummy recipe, I knew I had to share it! So, here we go!

Rabbit Cookies. photo and recipe courtesy of Pillsbury.com

DESCRIPTION

No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury® Create ‘n Bake™ cookie dough into tasty treats.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting
Decorating icing or gel
Assorted small candies or decors

DIRECTIONS

1.Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place
2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.

2.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

3.Frost cookies with frosting; decorate with icing and candies.

High Altitude (3500-6500 ft): No change.

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Thank you, Pillsbury.com, for allowing us to re-publish this recipe!