butterfly cut-up cake

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)

directions

1. 

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.

2. 

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.

3. 

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.

High Altitude (3500-6500 ft):

1. 

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 8-inch or 9-inch round pans.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 490, Fat, total (g) 23, chol. (mg) 55, sat. fat (g) 6, carb. (g) 70, Trans fatty acid (g) 5, sugar (g) 50, pro. (g) 3, sodium (mg) 350, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 4, Fat () 5, Percent Daily Values are based on a 2,000 calorie diet