Butterfly Cut Up Cake Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*

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

Tray or piece of cardboard covered with foil

1 1/2

tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting

Colored sugars

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)

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.

Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings. (See link below for diagram.) To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.

Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.

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