Sunflower Cake

Make this sunflower cake to brighten everyone's day.

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Prep Time 45 min
Total Time 2 hr 45 min
Servings 16

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

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

1/2: cup miniature semisweet chocolate chips

3: tablespoons unsweetened baking cocoa

2: containers Betty Crocker® Whipped fluffy white frosting

1: tube Betty Crocker® yellow classic gel food color (from 2.7-oz box)

1: bottle (2.25 oz) Betty Crocker® Decors yellow sugar

1: can (6.4 oz) Betty Crocker® Easy Flow black decorating icing

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Directions

1 Heat oven to 350°F. Grease bottoms only of 2 (8-inch) round cake pans with shortening or cooking spray. Make cake batter as directed on box--except stir chocolate chips into batter. Reserve 1 cup batter. Pour remaining batter into pans. Stir cocoa into reserved 1 cup batter. Drop chocolate batter by tablespoonfuls randomly onto batter in pans. Cut through batter with knife for marbled design.
2 Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
3 Place 1 cake round on large serving plate. Cut remaining cake into 8 triangles; place around cake pointed sides out to look like sunflower petals.
4 In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost sides and top of cake with yellow frosting. Sprinkle petals with yellow sugar. For sunflower seeds, pipe black decorating icing in center round of cake, using star tip. Make small bee using decorating icing. Store loosely covered at room temperature.

EXPERT TIPS

Expert Tips

If you don't have yellow gel food color, any type of food color can be used. Gel color produces more vibrant colors, but you can use whatever other food color you have.

Got questions? Our experts have the answers. Ask Betty now.