Desserts

Betty the Butterfly Cake

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

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What You Need

pkg. (2-layer size) yellow cake mix

cups BAKER'S ANGEL FLAKE Coconut

3 or 4

drops yellow food coloring

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

cup cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

oz. BAKER'S White Chocolate

Mini NILLA 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.