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Beautiful Butterfly Cake

Prep time

15 min

Total time

1 hr 45 min

Servings

Makes 16 servings
one piece each.

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 OREO Cookies
1 tub (8 oz.) COOL WHIP 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

Preparation

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.

Recipe Tips

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
Total fat

14g
Saturated fat

4.5g
Cholesterol

40mg
Sodium

310mg
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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