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Butterfly Cake
Butterfly Cake

Butterfly Cake

1 Hr(s) 36 Min(s)
30 Min(s) Prep
1 Hr(s) 6 Min(s) Cook
Skip the line at the bakery and make your own delicious cake when you try the Butterfly Cake recipe from My Food and Family. For this Butterfly Cake recipe use a rich and decadent yellow cake mix and top it off with layers of COOL WHIP, coconut and an assortment of colorful sprinkles.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
3 or 4 drops yellow food coloring
1/2 cup cold milk
20 mini vanilla wafers
1/4 cup sprinkles (assorted colors)
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Let's Make It
1
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.
2
Cut cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake pieces; sprinkle with coconut.
3
Melt chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.
Kitchen Tips
Tip 1
Size Wise
This adorable fun-to-make cake is the perfect dessert to serve at your next special-occasion celebration.
Tip 2
Special Extra
Use decorating icing to add the face, and add small pieces of black string licorice for the antennae.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 240mg
10%
Total Carbohydrates 32g
12%
Dietary Fibers 1g
4%
Sugars 23g
46%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
90%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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