Ingredients:
2 cups flour
1 cup granulated sugar
1.5 tsp baking soda
1/2 tsp salt
1 tsp vanilla essence
1/2 cup buttermilk
1/2 cup marigold margarine
1/2 cup hostess margarine
1 cup water
1/3 cup cocoa powder
2 large eggs
2 tsp instant coffee
Glaze
2 cups icing sugar
1/4 tsp vanilla essence
1 tbsp prize shortening (softened)
2 tbsp milk
Directions
In large bowl add flour, sugar and baking soda, whisk to combine and set aside.
In a sauce pan over medium heat add the 2 margarines, cocoa powder, water, salt and instant coffee. Stir mixture until everything is dissolved.
Add hot chocolate mixture into flour mixture and whisk until fully combined, then add 2 eggs, 1 at a time whisking them in well. Add vanilla plus butter milk, and fold them into batter to combine.
Pour batter into prepared mini bundt pans (or any cake pan of your choice) and bake at 350 °F for 15-20 minutes or until an inserted took pick comes out clean. Remove from oven and allow cakes to cool on a wire rack.
In the meantime prepare glaze by combining all ingredients in a bowl and whisk. Depending on the consistency you may have to add more milk or more icing powder until a thick but pourable consistency is met. Divide into as many colours as you would like and colour with a small drop of food colouring for pastels.
Pour glaze over cool cakes and top with Easter eggs and serve.