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Beautiful Butterfly Cake

Prep Time:

15 min

Total Time:

1 hr 45 min

Makes:

16 servings, one piece each

What You Need

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

Make It

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.

Kraft Kitchens Tips

Variation

For a refreshing citrus cake, prepare as directed using lemon cake mix and substituting orange marmalade for the raspberry jam.

Substitute

Substitute any flavor cake mix for the yellow cake mix.

K:41798v2:56895

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Rated

by a cook on 10/15/2009
" Made this for my Grandma who loves butterflies. I used strawberry jam because I could't find raspberry. To make it fresher, I substitued vanila wafers for the oreos. I cut out all of the candy and outlined the wings with blue berries and used cut strawberries and kiwi to make the design in the wings. Everyone loved it and it was really pretty."