>From the Kraft Foods website...


Daisy Cake

Prep Time: 30 min 
Total Time: 1 hr 5 min 
Makes: 12 servings 
1 pkg. (2-layer size) yellow cake mix 
1 pkg.  (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 
1/2 cup  BAKER'S ANGEL FLAKE Coconut 
1 to 2 drops yellow food coloring 
2 cups  JET-PUFFED Miniature Marshmallows (about 1-1/3 cups) 
2 small bug-shaped candies 

PREHEAT oven to 350°F. Prepare cake batter as directed on package; blend in dry 
pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl. 
Pour remaining batter into greased 9-inch round cake pan. 
BAKE 9-inch round cake layer 23 to 25 min. or until toothpick inserted in 
center comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick 
inserted in center comes out clean. Cool each 10 min. Remove from pan and bowl; 
cool completely on wire rack. 
CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large 
serving board. Arrange cake wedges around "bowl" cake to form petals. Frost 
completely with whipped topping. 
PLACE coconut in resealable plastic bag. Add food coloring. Close bag; shake to 
evenly tint coconut. Press tinted coconut onto whipped topping-covered center 
cake. Press marshmallows onto tops of each flower petal. Place bug shaped 
candies on daisy as desired.
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/

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