Turn Prize Cake mixture (see p. 334) into two buttered and floured seven-inch square cake tins and bake in a moderate oven twenty-five minutes. Remove from pans, cool and cut each in the shape of a butterfly. Put layers together with Coffee Butter Frosting. Spread sides with frosting and sprinkle with shredded cocoanut, which has been slightly browned in the oven. Pipe Chocolate Butter Frosting around edge of upper surface. Arrange two halves of glaced apricots, two halves of glaced cherries, two crescent-shaped pieces of angelica and two strips of angelica as shown in illustration. Force Coffee Butter Frosting through pastry bag and rose tube around glaced fruits. Make body of Coffee Butter Frosting, using lady finger tube, and over body arrange a parallel row of Chocolate Butter Frosting. Insert pointed strips of angelica.

Butterfly Cake.

Butterfly Cake.-Page 339.