Easter Cut-Up Butterfly Cake
Bake a 13 x 9 x 2-inch cake from a mix or favorite recipe. Cool.
Slice gumdrops, gumdrop strips and licorice to decorate; licorice strips make the antenna.
* SEVEN MINUTE FROSTING: Combine 2 egg whites, 1½ cups sugar, dash salt, ½ cup water, and 1 tablespoon light corn syrup in top of double boiler. Beat 1 minute or until thoroughly mixed. Place over boiling water; beat constantly at high speed of electric hand mixer or with rotary beater for 7 minutes, or until frosting will stand in stiff peaks. Remove from water. Add 1¼ teaspoons vanilla; beat 1 minute, or until thick enough to spread.
** TO TINT COCONUT: Place 2 cups Baker’s Angel Flake Coconut in a bowl, filling it no more than half full. Add food coloring a few drops at a time, toss with fork until coconut is evenly tinted the color desired.
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.) Jello Vanilla Flavor Instant Pudding
1/2 cup cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
2 oz. Baker’s White Chocolate
20 Mini Nilla Wafers
¼ cup sprinkles (assorted colors)
Bake cake as directed on package for 9 x 13-inch pan. Cool in pan 10 minutes; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring. Cut cake into pieces and arrange on platter as shown.
Beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in Cool Whip. Spread on cake pieces; sprinkle with coconut. Melt chocolate as directed on package. Make design on mini vanilla wafers; decorate cake with wafers and sprinkles.
From Baker’s Coconut & Chocolate Party Cut-Up Cakes, General Foods Corporation, now Kraft Recipes, 1968.