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Desserts

Betty the Butterfly Cake

Betty the Butterfly Cake recipe
photo by:kraft
This is our favorite family special occasion cake. It has been around for a long time, My mother made it the first time in 1961,for my 14th. birthday party. Mom is no longe...read more
posted by
dijeankapp
on 5/13/2012
time
prep:
30 min
total:
1 hr 36 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.   (2-layer size) yellow cake mix
2
cups  BAKER'S ANGEL FLAKE Coconut
3 or 4
drops   yellow food coloring
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
2
oz.  BAKER'S White Chocolate
20
 mini vanilla wafers
1/4
cup  sprinkles (assorted colors)

Make It

step 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.
step 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.
step 3
MELT chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.

Kraft Kitchens Tips

Size-Wise
This adorable fun-to-make cake is the perfect dessert to serve at your next special-occasion celebration.
Special Extra
Use decorating icing to add the face, and add small pieces of black string licorice for the antennae.
Tinting Coconut
Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.
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