• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.

    Ingredients

    • Yellow Cake
    • Unsalted butter, for pans
    • Fluffy Chocolate Frosting
    • 1 cup Swiss Meringue Buttercream for Cupcakes
    • Red gel-paste food coloring
    • White gumdrops, cut in half, for decoration

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 5
    • Amount Per Serving
    • Calories: 781 % Daily Value *
    • Total Fat: 35 g 53.25%
    • Saturated Fat: 11 g 54.24%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 360 mg 15.01%
    • Calcium: 16 mg 1.57%
    • Potassium: 386 mg 11.02%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 15.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 124 g %
    • Dietary Fiber: 2 g 6.91%
    • Sugar: 114 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 0.04%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs8
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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