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Butterfly Cake from Cookie


Cake:

1 (18.25-oz.) package Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs

Frosting:

2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
purple gel or paste food color

Decorations:

1 (8-inch) piece black licorice twist
1 black jelly bean
2 (5-inch) pieces black string licorice
purple decorator sugar
black decorating icing, if desired

Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan. In large bowl, combine all cake ingredients. Beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/2 of the cake batter into greased and floured cake pan. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pans. Place on wire rack. Cool 30 minutes or until completely cooled. Cut cake in half crosswise. Cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil covered cardboard to form butterfly. Add purple food color to frosting. Blend well. Frost cake pieces. Cut black licorice twist in half and place, side by side, between cake pieces for body. Place black jelly bean above licorice for head. Bend string licorice to form antennae. Insert into cake near jelly bean. Decorate butterfly with decorator sugar and decorating icing as shown in photo.

Beverage: Peach Power Up



1 (1-inch) piece fresh ginger, peeled and grated
2 cups plain yogurt
3/4 cup orange juice
2 cups sliced frozen peaches

In a blender combine ginger, yogurt, orange juice and the frozen peaches. Blend until smooth.Serves 4.

!!! Cookie congratulates GOF with a very special Hug !!!