SUNFLOWER CAKE

Sunflower Cake image

Make this sunflower cake to brighten everyone's day.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 16

Number Of Ingredients 8

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Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup miniature semisweet chocolate chips
3 tablespoons unsweetened baking cocoa
2 containers Betty Crocker™ Whipped fluffy white frosting
1 tube Betty Crocker™ yellow classic gel food color (from 2.7-oz box)
1 bottle (2.25 oz) Betty Crocker™ Decors yellow sugar
1 can (6.4 oz) Betty Crocker™ Easy Flow black decorating icing

Steps:

Heat oven to 350°F. Grease bottoms only of 2 (8-inch) round cake pans with shortening or cooking spray. Make cake batter as directed on box--except stir chocolate chips into batter. Reserve 1 cup batter. Pour remaining batter into pans. Stir cocoa into reserved 1 cup batter. Drop chocolate batter by tablespoonfuls randomly onto batter in pans. Cut through batter with knife for marbled design.
Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Place 1 cake round on large serving plate. Cut remaining cake into 8 triangles; place around cake pointed sides out to look like sunflower petals.
In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost sides and top of cake with yellow frosting. Sprinkle petals with yellow sugar. For sunflower seeds, pipe black decorating icing in center round of cake, using star tip. Make small bee using decorating icing. Store loosely covered at room temperature.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 34 g, TransFat 1 1/2 g