Purse Cake Recipe
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® cake mix (any flavor)
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 (16 ounce) container Betty Crocker® Rich & Creamy vanilla frosting
- Food color, as desired
- 1 piece green peelable string licorice
- 1 jellied ring candy
- Assorted small multicolored hard candies
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
- Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm.
- In small bowl, mix remaining frosting and food color until desired shade. Frost cake.
- Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.
