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Prep 30min
Total2hr45min
Servings12
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Ingredients
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
tub (16 oz) Betty Crocker™ Rich & Creamy Lemon Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
About 2 tablespoons unsweetened baking cocoa
Sliced almonds, if desired
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Steps
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.
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Get colorful! Decorate with brightly colored candies instead of the almonds.
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