Purse Cake

• 1 package white cake mix (regular size)
• 2 eggs
• 1-1/3 cups water
• 3/4 cup shortening
• 3/4 cup butter, softened
• 6 cups confectioners' sugar
• 1/4 cup milk
• 1-1/2 teaspoons clear vanilla extract
• Paste food coloring of your choice
• Silver dragees
• 1 piece wired ribbon (10-inches)
• 1 plastic drinking straw, cut into 3-inch pieces

1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 4 cups batter into a greased and waxed paper-lined 9-in. square baking pan (discard remaining batter).
2. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth. Tint frosting as desired.
4. Using a serrated knife, level top of cake if necessary. Using dental floss, cut cake in half diagonally by starting at a top edge and pulling floss through to opposite bottom edge. Place cakes together with wide ends at bottom, forming a triangle. Cut off top 3-in.; spread frosting between layers.
5. Transfer cake to a serving platter; spread frosting over the top and sides of cake. Decorate as desired with remaining frosting and dragees. For handle, insert each end of ribbon into a drinking straw; insert each end into top of cake. Store in the refrigerator.

white cake, eggs, water, shortening, butter, sugar, milk, clear vanilla, choice, dragees, straw

Taken from www.tasteofhome.com/recipes/purse-cake/ (may not work)