Easter Cut-Up Butterfly Cake
Variation I
Bake a 13 x 9 x 2-inch cake from a mix or favorite recipe. Cool.
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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.
Variation II
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.
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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.
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From Baker's Coconut & Chocolate Party Cut-Up Cakes, General Foods Corporation, now Kraft Recipes, 1968.