Cool Whip Cake Recipe – Betty the Butterfly Cake
Easter will be here before you know it. Family gatherings always means lots of food for my family. I enjoy making decorative and unusual looking cakes. I found this recipe for a butterfly cake and thought it would be great. Butterflies remind me of Spring time and the flowers blooming. What better time to make it than Easter?! Check out the recipe yourself:
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 squares BAKER’S White Chocolate
20 Mini NILLA Wafers
1/4 cup sprinkles (assorted colors)
Directions
Prepare cake batter and bake as directed on package for 13×9-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.
**Black Licorice for the antennas**
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