Directions

• Prepare cake batter according to package directions. Pour into two
• greased and floured 9-in. round baking pans. Bake at 350° for
• 25-30 minutes or until a toothpick inserted near the center comes
• out clean. Cool for 10 minutes before removing from pans to wire
• racks to cool completely.
• Cut one cake in half widthwise. (Save the second cake for another use
• or make two butterflies.) Cut a notch from the center of each cut
• side to show definition between the upper and lower wings. Let cake
• stand for 2 hours.
• On a round platter, position cake halves (with notched edges facing
• out) on each side of sponge cake. With a knife, cut the corners of
• wings so they are rounded. Frost top and sides of butterfly with
• chocolate frosting.
• Cut licorice into two small pieces; push ends into top of sponge cake
• for antennae. Decorate with assorted candies. Yield: 8 servings.