My attempt was nowhere near as pretty as the picture, but everyone at my family's easter gathering could tell it was a bonnet and everyone loved the taste!
Best for Adults
Details
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
15 Spring OREO Chocolate Sandwich Cookies, divided
1 pkg. (2-layer size) yellow cake mix with pudding in the mix
1-1/4 cups water
1/4 cup oil
3 eggs
1 can (16 oz.) ready-to-spread vanilla frosting
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
SPLIT 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
BEAT cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies.
POUR 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean. Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
PLACE cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting.
HALVE reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.
KRAFT KITCHENS TIPS
Special Extra: Place colored ribbon around center cake round to resemble bonnet bow. Decorate with cake-top flowers.
Best for Adults
