Frosted Butterfly Cake

Name: Frosted Butterfly Cake
Ingredients: 1 package yellow cake mix (regular size); 1 individual cream-filled sponge cake; 1 can (16 ounces) chocolate frosting; Red shoestring licorice; Assorted candies of your choice

5 ingredients

3 steps

Ingredients

1 package yellow cake mix (regular size)
1 individual cream-filled sponge cake
1 can (16 ounces) chocolate frosting
Red shoestring licorice
Assorted candies of your choice

Directions

1

Prepare cake batter according to package directions, using two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2

Cut one cake in half widthwise. (Save the second cake for another use.) Cut a notch from the center of each cut side to define outer edges of wings. Cut corners of wings so they are slightly rounded. Let cake stand for 2 hours.
3

On a serving platter, position cake halves on each side of sponge cake. Frost top and sides of butterfly with chocolate frosting. Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with candies.