Butterfly Cake

Ingredients:

• 1 package Classic Yellow Cake Mix
• 1 cup water
• ⅓ cup Vegetable Oil
• 3 large eggs
• 1 can Frosting Creations Frosting Starter
• 1 packet Frosting Creations Strawberry Shortcake Flavor Mix
• 1 can Classic Creamy Vanilla Frosting
• mint cream filled chocolate cookies
• black licorice
• jelly beans
• rainbow ribbon sour candy

Directions:

1. Preheat oven to 350°F. 325°F for Dark Coated Pans. Grease and flour 2 8” cake pan.
2. Prepare yellow cake mix and pour cake batter into the prepared pans and bake.
3. Bake for 26-31 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
4. Cut one 8" cake in half and then cut the side panel of the Duncan Hines box to use as a template.
5. Place the Side Panel template in the center of the cake and perpendicular to the cut in the cake. Mark the cake at this point.
6. While holding the template score the cake on the opposite side of the template at the cake outer edge.
7. Remove the template and cut from the outer edge to the mark made in the center. These cuts will be off centered wedges that form the butterfly’s wings.
8. Pick one cake side and place the curved edges touching so the flat cut center is now on the outside.
9. Separate the wedges and the shape of the butterfly becomes apparent.
10. Frost the cake with your frosting creations strawberry shortcake flavor mix.
11. Outline the wings of the butterfly with vanilla frosting using a sandwich bag with a ¼ inch hole cut in the corner.
12. Decorate with cream filled cookies separated and jelly beans place black licorice in the center to form the body and finish with rainbow ribbon candy for the butterfly’s antennae.

Source:  duncanhines.com