Beautiful Butterfly Cake
16 servings
1h 45min Cook
Ingredient List
- 1 pkg. (2-layer size) yellow cake mix
- ⅓ 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
Nutritional Information
| Calories | 310 |
| Total fat | 14g |
| Saturated fat | 4.5g |
| Cholesterol | 40mg |
| Sodium | 310mg |
| Total Carbohydrate | 45g |
| Dietary fiber | 1g |
| Total sugars | 29g |
| Protein | 3g |
| Calcium | 6% DV |
| Iron | 6% DV |
- 1Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
- 2Cut 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.
- 3Tint remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.