Betty the Butterfly Cake

Ingredients

• 2 oz baker's chocolate white
• 2 cups baker's angel flake coconut 
• 3  drops food coloring yellow
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup milk cold
• 0.3 cup sprinkles assorted ( colors)
• 20  vanilla wafers mini
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.
2. Cut cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
3. Spread onto cake pieces; sprinkle with coconut.
4. Melt chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.