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Butterfly Cut-Up Cake

(2 reviews)
Butterfly Cut-Up Cake
  • Prep Time 30 min
  • Total Time 3 hr 45 min
  • Servings 12
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You'll "wow" your guests when you bring out this pretty party cake.

Ingredients

1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
Tray or piece of cardboard covered with foil
1 1/2
containers 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)

Directions

  • 1 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.
  • 2 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 as shown in 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.
  • 3 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.
Tips  

*For all chocolate and devil's food cake mixes, use only 1 cup of the water.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Here's an easy and fun cake-decorating trick: Use a small paintbrush to “paint” food color directly onto frosting.

Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with prepared chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
130
)
Daily Value
Total Fat
15g
22%
(
Saturated Fat
4g
20%
,
Trans Fat
2 1/2g
)
Cholesterol
25mg
9%
Sodium
180mg
8%
Potassium
35mg
1%
Total Carbohydrate
41g
14%
(
Dietary Fiber
0g
0%
,
Sugars
32g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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