BUTTERFLY CAKE

Butterfly Cake image

Skip the line at the bakery and make your own delicious cake when you try the Butterfly Cake recipe from My Food and Family. For this Butterfly Cake recipe use a rich and decadent yellow cake mix and top it off with layers of COOL WHIP, coconut and an assortment of colorful sprinkles.

Provided by My Food and Family

Categories Home

Time 1h36m

Yield Makes 16 servings.

Number Of Ingredients 9

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g