1box chocolate cake mixprepared using the additional ingredients on the box - usually eggs and oil
For the Filling
1/2cuplight corn syrup
4tablespoonsunsalted butterroom temperature
1teaspoonvanilla extract
1/4teaspoonsalt
3cupspowdered sugar
Yellow food coloring
For Decorating
1container chocolate frosting
12Cadbury Crème Eggs
Instructions
Bake the chocolate cake in a 9x13 baking dish according to the package instructions. Or use your favorite chocolate cake recipe.
Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
To make the cream filling, pour the corn syrup, butter, vanilla, and salt in a medium saucepan. Cook over medium low heat until the butter is melted and the ingredients are just beginning to simmer.
Reduce the heat to low and add the powdered sugar. Whisk until the sugar is fully incorporated, then remove from heat.
Spoon half the mixture into the holes on the cake, making sure not to completely fill each hole.
Add the yellow food coloring to the remaining filling and stir to combine. If the filling begins to harden, reheat it over low heat until it melts again. Spoon the remaining filling over the top of the holes in the cake.
Let the cake rest at room temperature for at least one hour, until the filling is set.
Spread the chocolate frosting over the top of the cake.
Cut six of the Cadbury eggs in half and decorate the top of the cake with the egg halves.
Finely chop the remaining eggs and sprinkle the pieces over the top of the cake.
Notes
You can store leftover cake covered and on the counter at room temperature as long as it's away from heat for 4-5 days. To freeze leftover cake slices, cut them and place them in the freezer for about an hour to set the frosting. Then wrap each slice in plastic wrap and freeze for up to 2-3 months.