Beautiful Butterfly Cake

Prep time

Total time

Servings

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 OREO Cookies
1 tub (8 oz.) frozen whipped topping, thawed, divided
food coloring
1 cup fruit-flavored sweetened rice cereal
decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies

Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
Cut cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
Tint remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Variation For a refreshing citrus cake, prepare as directed using lemon cake mix and substituting orange marmalade for the raspberry jam.

SubstituteSubstitute any flavor cake mix for the yellow cake mix.

56895

Nutrition Information Nutrition per serving
Calories		310
% Daily Value*
Total Fat 14g
	Saturated Fat 4.5g
Cholesterol 40mg
Sodium 310mg
Total Carbohydrate 45g
	Dietary Fiber 1g
	Total Sugars 29g
Protein 3g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium		6% DV
Iron		6% DV

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