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Butterfly Cake

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Butterfly Cake
  • Prep Time 45 min
  • Total Time 2 hr 10 min
  • Servings 12
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You will surprise your guests when you bring out this beautiful butterfly cake.

Ingredients

CAKE

1
(18.25-oz.) pkg. pudding-included yellow cake mix
1
cup water
1/3
cup oil
3
eggs

FROSTING

Purple icing color (not liquid food color)
1
(16-oz.) can vanilla frosting

DECORATIONS

1
(8-inch) piece black licorice twist
1
black jelly bean
2
(5-inch) pieces black string licorice
Purple decorator sugar
Black decorating icing, if desired

Directions

  • 1 Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin tin.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cupcakes 20 to 30 minutes; bake cake in pan for 35 to 40 minutes. Cool cupcakes and cake in pan for 15 minutes. Remove cupcakes and cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
  • 3 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil-covered cardboard to form butterfly.
  • 4 Add purple icing color to frosting to make desired purple color; blend well. Frost cupcakes and cake pieces. Cut licorice twist in half; place side by side between cake pieces for body. Place jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate "wings" and cupcakes with decorator sugar and decorating icing as desired.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
4g
20%
)
Cholesterol
55mg
18%
Sodium
380mg
16%
Total Carbohydrate
61g
20%
(
Dietary Fiber
0g
0%
,
Sugars
45g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 3 1/2 Fruit; 4 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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