Butterfly Cake
Prep Time: 20 Mins
Yields: 12 servings
Ingredients:
1 box Betty Crocker® SuperMoist® Cake Mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers (12 oz each) Betty Crocker® Whipped Fluffy White Frosting
Betty Crocker® Colored Sugar Crystals
1 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 (any flavor)
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for two 8- or 9-inch round cake pans using water, oil, and eggs.
2. Bake and cool as directed on box. Wrap and freeze 1 layer for other use.
3. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on foil-covered tray, cutting board or cardboard; use 2 of the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting.
4. Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack to make antennae. Store loosely covered at room temperature.