Butterfly Cake

1 baked 8- or 9-inch round cake
2 cups chocolate frosting
1 cup yellow frosting
1 Twinkie Jelly fruit slices
Assorted candies
Red string licorice

Cut the cake in half, then arrange and frost as shown. Frost the Twinkie and place it between the wings for the butterfly's body. Decorate the wings with candies, adding licorice antennae.

PURPLE BUTTERFLY CAKE

INGREDIENTS

Cake
1 (18.25-oz.) pkg. 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

DIRECTIONS
1. Heat oven to 350°F. Grease and flour one 8 or 9 inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin cups.

2. Bake at 350°F. Bake cupcakes for 20 to 30 minutes; bake cake in pan for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake and cupcakes in pan for 15 minutes. Remove cake and cupcakes from pans; place on wire rack. Cool 30 minutes or until completely cooled.

3. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces as shown in diagram. Place cake pieces on platter or foil covered cardboard to form butterfly.

4. Add purple food color to frosting; blend well. Frost cupcakes and cake pieces. Cut black licorice twist in half and place, side by side, between cake pieces for body. Place black jellybean above licorice for head. Bend string licorice to form antennae; insert into cake near jellybean. Decorate "wings" and cupcakes with decorator sugar and decorating icing.