This impressive Easter Cross Cake adds an elegant touch to your holiday table.
- 1 (18.25 oz.) white cake mix
- 1 cup of milk
- 3 tsp corn starch
- 1/2 cup of margarine
- 3/4 cup shortening
- 1 cup fine white sugar
- 2 tsp clear vanilla
- Yellow food coloring
Prepare the cake as directed on the package for a 9 x 13 pan. (Any flavor cake mix is suitable.) Allow to cool completely on a wire rack.
Cook milk and cornstarch over medium heat until thick.
Remove from heat but continue stirring until the mixture is cool.
Combine margarine, shortening and sugar in a bowl.
Beat until creamy (approximately 7 minutes).
Add vanilla and milk mixture.
Beat until the icing resembles whipped cream (about 4 minutes).
Place 1 1/2 cups of icing in a separate bowl and tint with yellow food coloring to desired shade.
Place the cooled cake on a cutting board.
Cut the cake in half lengthwise.
Slice one of the sides in half, resulting in two shorter pieces.
Center the long section of cake on a piece of cardboard.
Frost this section completely with the white icing.
Place the shorter pieces on either side of the center section about a third of the way from the top to form a cross.
Ice the shorter pieces.
Use a pastry bag to pipe the yellow frosting around the top and bottom edges of the cross to form shell borders.