We baked this cake in a 2 quart oval casserole dish and a 9x13 pan and they both turned out great. The oval cake gave us a chance to eggspress our creative sides.

Preheat oven to 350°. Grease and flour a 2 qt. oval casserole dish or a 9x13 pan. Beat the eggs and sugar together until light and fluffy. Add the PURE VANILLA EXTRACT and mix well. In a small saucepan, heat the butter and milk over low heat to melt the butter. Make sure the milk does not boil. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the egg mixture and mix well. When the butter is melted and the milk is hot, add to the batter and mix well. The batter should be very thin. Pour the batter into the pan and bake at 350° for 40 minutes if using a casserole dish, or 30 minutes if using a 9x13 pan. A toothpick inserted in the middle will come out clean when the cake is done.

Serves: 12-18
Prep. time: 15 minutes
Baking time: 30-40 minutes
Decorating time: 15-20 minutes

This is the perfect, all-purpose frosting.

Cream the butter, VANILLA EXTRACT, and ALMOND EXTRACT together on medium speed with an electric mixer. Alternate adding powdered sugar and milk, mixing well on low speed after each addition. For our cake, we frosted the edges of the cake with white frosting and then divided the remaining frosting into three small bowls and colored each with a few drops of red, yellow, and blue food coloring. After frosting the cake in an Easter egg style, sprinkle coordinating colored sugar on the top.