Ingredients:
• 1 ripe bananas
• 4 eggs
• 1 ½ C. milk
• 1 packages (1 lb. each) Pound Cake mix
• 3 C. prepared vanilla frosting
• 10 oz. of Tangerine, Lemon, Margarita, Berry Blue, Very Cherry, Blueberry and
Bubble Gum Jelly Belly jelly beans
• Assorted Easter candies for accent
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour both halves of an 8 ½ inch three-dimensional egg-shaped cake
pan.
3. In a large bowl of an electric mixer, mash 1 banana with a fork. Add 2 eggs,
¾ cup milk and use mixer to blend on low speed for 1 minute.
4. Add dry pound cake mix and beat at medium speed for 3 minutes.
5. Pour batter into one of the prepared half egg pans, filling halfway from top
of pan. Set extra batter aside.
6. Repeat above process for second pan. Combine the leftover batter and bake in
a small prepared pan if desired.
7. Bake egg halves for about 55 minutes, or until a toothpick inserted into the
center of the cake comes out clean. If baking the leftover batter, check for
doneness after 30 minutes.
8. Allow cakes to cool for 10 minutes on a cooling rack. Invert onto waxed paper
and cool thoroughly. Cakes may be made ahead and frozen.
Serves 12
Decorating Tip: To make neat rows, place jelly Belly jelly beans nestled side by
side.
To Arrange Centerpiece:
Place wheat grass on a decorative serving tray or large platter. Place egg cake
in grass, using the oval baking stand nestled in the grass for support. Create a
garden of pinwheels, butterflies and flowers by sticking bamboo skewers into
wheat grass as desired.