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Heart and Flowers Cake

  • 16servings
  • 133minutes
  • 340calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® cake mix (any flavor)

  2. Water, vegetable oil and eggs called for on cake mix box

  3. 1 1/2 containers Betty Crocker® Rich & Creamy or Whipped frosting (any flavor)

  4. Assorted gumdrops

  5. Candied orange slices, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake 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 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.

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