Mini Easter Egg Cakes

Heat oven to 350ºF. Grease and flour a 9×13 dish and bake cake mix as directed (using the water, eggs, and oil, as directed in mix package), approximately 22-28 minutes.

Allow cake to cool, remove from pan. Place cake in a large bowl, and using forks (or blender), crumble cake. Line a large tray with wax paper, set aside.

Add half of the frosting to the cake mix, and using your hands, mix until dough forms. Add more frosting if needed, but too much frosting will create very sticky, hard to shape dough.

Shape dough into eggs, approximately 2.5″ in length. Place on tray lined with wax paper and chill in refrigerator while you melt white chocolate.

In a large microwave safe bowl, heat 90% of the white chocolate chips on high in 45-second intervals, stirring after each interval. Continue to heat until chocolate easily stirs smooth. Add remaining chips and stir until smooth. This will keep the chocolate at a perfect temperature for dipping.

Using a fork, dip eggs one at a time in the chocolate, tapping the fork on the edge of the bowl to evenly distribute chocolate and remove excess. Place dipped egg on wax paper.

Drizzle dipped eggs with leftover melted chocolate, and decorate as desired with pastel sugars and sprinkles.