Butterfly Cut-Up Cake

You'll "wow" your guests when you bring out this pretty party cake.

Prep Time

Minutes

Total Time

3:45

Hrs:Mins

Makes

servings

box Betty Crocker® SuperMoist® cake mix (any flavor*)

Water, vegetable oil and eggs called for on cake mix box

Tray or piece of cardboard covered with foil

1 1/2

containers Betty Crocker® Whipped fluffy white frosting

Colored sugars

tube (0.68 oz) Betty Crocker® decorating gel

Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy

Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor)

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

*For all chocolate and devil's food cake mixes, use only 1 cup of the water.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Here's an easy and fun cake-decorating trick: Use a small paintbrush to “paint” food color directly onto frosting.

Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with prepared chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.

Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 130),

Total Fat 15g

(Saturated Fat 4g,
Trans Fat 2 1/2g),

Cholesterol 25mg;
Sodium 180mg;
Total Carbohydrate 41g

(Dietary Fiber 0g,
Sugars 32g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Butterfly Cut-Up Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens