Snips and Squiggles Cake

 

1

cup Gold Medal® all-purpose flour

3/4

cup sugar

1/2

cup sour cream

1/4

cup butter or margarine, softened

1/4

cup water

1/2

teaspoon baking soda

1/2

teaspoon baking powder

1

egg

1

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

1

Betty Crocker® Fruit by the Foot® fruit snack roll (from 4.5-oz package)

• 1 Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
• 2 In large bowl, beat all ingredients except frosting and fruit roll with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 33 to 38 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• 4 Spread with frosting. Cut part of fruit roll into bite-size pieces with decorative-edged craft scissors (keep paper backing on fruit roll to make cutting easier, then peel off). Cut remaining fruit roll into shapes with craft hole punches (larger, simpler shapes work best). Place fruit shapes randomly over frosting.