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2 x 250 ml LANCEWOOD® Double Cream Vanilla or Coconut Yoghurt
10 ml vanilla essence
6 large eggs
250 ml canola oil
250 ml castor sugar
3 x 250 ml cake flour
15 ml baking powder
A pinch of salt
125 g soft butter
3 x 250 ml icing sugar
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
5 ml vanilla essence
Speckled eggs, chocolate Easter bunnies, Easter eggs and mini marshmallows
Preheat the oven to 180˚C. Grease and line three 20 cm in diameter cake pans.
Combine the yoghurt, vanilla essence, eggs, oil and castor sugar in a large bowl. Use an electric beater and beat for 3 minutes.
Sift the cake flour, baking powder and salt together. Then sift it into the yoghurt mixture little by little. Mix into a smooth batter.
Divide the batter between the prepared pans. Bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Cool slightly in the pans and then turn out on a wire rack to cool completely.
Beat the butter and icing sugar together until creamy and pale. Add the cream cheese and vanilla essence and beat until smooth.
Place one of the cakes on a cake plate or stand. Spread with icing. Place another cake on top and spread with icing.
Place the third cake on top and spread the top and sides of the whole cake with the remaining icing.
Decorate with speckled eggs, chocolate Easter bunnies, Easter eggs and mini marshmallows.
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