Butterfly Cut-Up Cake Recipe
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You'll "wow" your guests when you bring out this pretty party cake. The best part? You'll need only 20 minutes to put it together!
Ingredients
- 1 box Betty Crocker® SuperMoist® cake mix (any flavor)
- Water, vegetable oil and eggs called for on cake mix box
- 2 containers Betty Crocker® Whipped fluffy white frosting
- Colored sugar
- 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 rolls (any flavor)
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Wrap and freeze 1 layer for other use.
- Cut cake in half; cut a notch on each cut side, slightly below center, to form wings. 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.
- 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.
- Follow High Altitude cake mix directions for 8-inch or 9-inch round pans.
- Calories 490 (Calories from Fat 200); Total Fat 23g (Saturated Fat 6g, Trans Fat 4.5g); Cholesterol 55mg; Sodium 350mg; Total Carbohydrate 70g (Dietary Fiber 0g, Sugars 50g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat. Carbohydrate Choices: 4 1/2.
- Percent Daily Values are based on a 2,000 calorie diet
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