Purse Cake

Ingredients

• 1 (18 ounce) box Betty Crocker Super Moist yellow cake mix
• 1 1/4 cups water, use measurement called for on cake mix box
• 1/3 cup butter, use measurement called for on cake mix box
• 3 eggs, use measurement called for on cake mix box
• 1 (1 lb) container betty crocker rich & creamy vanilla frosting
• food coloring, as desired
• 1 piece green peelable string licorice
• assorted small multicolored hard candies

Directions

1. 1

   Heat oven to 350°F (325°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, Pour into pans.

2. 2

   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.

3. 3

   Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long. Use the small pieces of cake to form the change purse. 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.

4. 4

   In small bowl, mix remaining frosting and food color until desired shade. Frost cake.

5. 5

   Use peelable string licorice for handle and candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.