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
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
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.
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.
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.
