Purse Cake

• 1 (18 ounce) box Betty Crocker Super Moist yellow cake mix
• 1 14 cups water, use measurement called for on cake mix box
• 13 cup butter, use measurement called for on cake mix box
• 3 eggs, use measurement called for on cake mix box
• 1 (1 lb) containerbetty crocker rich & creamy vanilla frosting
• food coloring, as desired
• 1 piece green peelable string licorice
• assorted small multicolored hard candies

1. Heat oven to 350F (325F for dark or nonstick pans).
2. Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray.
3. Make cake mix as directed on box, Pour into pans.
4. Bake as directed on box for 9-inch round cake pans.
5. Cool 10 minutes; remove from pans to cooling rack.
6. Cool completely, about 1 hour.
7. Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long.
8. Use the small pieces of cake to form the change purse.
9. Spread about 2 tablespoons frosting on bottom side of 1 cake.
10. Place bottom side of other cake on frosting, matching cut edges.
11. On serving plate or tray, stand cake, cut side down.
12. Cover; freeze 1 hour or until firm.
13. In small bowl, mix remaining frosting and food color until desired shade.
14. Frost cake.
15. Use peelable string licorice for handle and candy for clasp.
16. Decorate purse as desired with assorted candies.
17. Store loosely covered at room temperature.

yellow cake, water, butter, eggs, containerbetty crocker, food coloring, string licorice, candies

Taken from www.food.com/recipe/purse-cake-318082 (may not work)