Heart and Flowers Cake

Prep Time: 25 min
Start to Finish: 2 hr 15 min
Makes: 16 servings

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker Rich & Creamy or
    Whipped frosting (any flavor)
Assorted gumdrops
Candied orange slices, if desired

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box - except use one 8-inch round pan and one 8-inch square pan. Check square pan for doneness about 2 minutes before round pan.

2. Cut round cake in half. Place cut sides against sides of square cake to form heart shape, attaching pieces with small amount of frosting.

3. Spread frosting on cake. Make gumdrop flowers with assorted gumdrops: Flatten gumdrops with rolling pin. Cut out small petal-shaped flowers. Pinch flower in center to make it 3-dimensional. Cut out gumdrop leaves and stems. Arrange gumdrop flowers on cake. Arrange candied orange slices to form butterfly wings and butterfly body. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions. Check square pan for doneness about 2 minutes before round pan.

Success:
Keep extra sugar handy when working with gumdrops to use if they get sticky.

Nutrition Information: 1 Serving: Calories 350 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g, Trans Fat 3 1/2g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 53g (Dietary Fiber 0g, Sugars 38g); Protein 2g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%

Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Betty Crocker 2007/TM General Mills.