1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans. Bake cake as directed on package. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
2- Cut each cake layer as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. For each cake, cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray to form butterfly as shown in diagram. Frost cake with 1 tub frosting, attaching pieces with small amount of frosting. Repeat with second cake layer and remaining tub frosting.
3- Sprinkle colored sugars over butterflies. Outline wings and bodies with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack into antennae. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds.
1 Serving: Calories 515 (Calories from Fat 205) Fat 23g (Saturated 12g) Cholesterol 55mg Sodium 290mg Carbohydrate 75g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%.
Betty's Tip: If you need only one Butterfly Cake, wrap and freeze one of the layers for another use. The cake can be kept frozen up to 4 months.
Cutting and Assembling Butterfly Cake
* Cut cake layer in half.
* Cut notch on cut sides, slightly below center. Arrange pieces on tray to form wings.
* Trim 2 notched pieces and use to form body.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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