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Beautiful Butterfly Cake

Prep Time:
1 hr

Total Time:
2 hr

Makes:
16

1 pkg. (2-layer size) cake mix, any flavour

1/3 cup KRAFT PURE Red Raspberry Jam

16 OREO Cookies (regular size cookie)

3 cups thawed COOL WHIP Whipped Topping

2 rolls (25 g each) ring-shaped hard candies, any flavour

6 Mini OREO Cookies

PREPARE cake batter and bake in 2 (9-inch) round layer pans as directed on pkg. Cool 10 min. in pans; remove cake layers to wire racks. Cool completely.

SPREAD 1 of the cake layers with jam; cover with remaining cake layer. Cut cake crosswise in half. Stack regular Oreo Cookies in line down centre of large cake board or tray 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.

SPREAD remaining whipped topping onto cake stacks. Decorate wings with ring-shaped hard candies and Mini Oreo Cookies. Store in refrigerator.

Kraft Kitchens Tips

Variation

For a refreshing citrus cake, prepare as directed using lemon cake mix and substituting Kraft Pure Orange Marmalade for the raspberry jam.

Size-Wise

This recipe is great for special occasions. Be mindful of serving size.

K:41798v0ec:86978

(26)

Rated

by bogner6 on 7/16/2008
" Made it for my grandaughter's 7th B-day everyone loved it ...But instead of the whip cream I used my own icing and it worked better"

See All Ratings and Comments

Serving Size = 1/16 th recipe

Nutritional Information

Calories

314

Total fat

12.8 g

Sodium

295 mg

Carbohydrate

47.2 g

Dietary fibre

0.8 g

Protein

3.5 g

Vitamin A

2 %DV

Vitamin C

2 %DV

Calcium

6 %DV

Iron

4 %DV