Butterfly Stencil Cake

 

2 1/3

cups Gold Medal® all-purpose flour

1 1/3

cups sugar

3/4

cup butter or margarine, softened

1

cup milk

3 1/2

teaspoons baking powder

3

eggs

2

teaspoons poppy seed

1

container (16 oz) Betty Crocker® Rich & Creamy lemon or vanilla frosting

About 2 tablespoons unsweetened baking cocoa

Sliced almonds, if desired

• 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• 2 In large bowl, beat all ingredients except poppy seed, frosting, cocoa and candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
• 3 Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes. Place on serving platter. Spread frosting on top and sides of cake.
• 4 For butterfly design, hold handle of large wooden spoon crosswise over center of frosted cake (hold spoon close to cake); sift cocoa over handle to form outline of butterfly body. Hold bowl of spoon over cake at angle to butterfly body; sift cocoa over edge of bowl of spoon to form outline of wing part. Repeat to form 3 remaining wing parts. Decorate with almonds.