Prep Time: 45 Mins
Yields: 16 servings
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 (12 oz each) Betty Crocker® Whipped Fluffy White Frosting
1 tube Betty Crocker® Yellow Gel Food Color
1 container (2.25 oz) Betty Crocker® Yellow Sugar Crystals
1 can (6.4 oz) Betty Crocker® Easy Flow Black Decorating Icing
Instructions: 1. Heat oven to 350° F. Grease bottom only of 2 (8-inch) round cake pans with cooking spray or shortening. Make cake mix as directed on box using water, oil and eggs. Stir in chocolate chips. 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 effect.
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 wire 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 resemble sunflower petals.
4. In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost top and sides 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.