Flower Purse Birthday Cake

• 1 pkg. (2-layer size) golden cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 2/3 cup Kraft Pure Raspberry Jam
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 tsp. vanilla
• 4 cups icing sugar
• 3 Tbsp. milk
• 1/8 tsp. each yellow and red food colouring, or until desired colour is reached
• 1 piece black licorice, cut in half
• 2 red licorice pieces

1. Heat oven to 350 degrees F.
2. Grease and flour 13x9-inch pan; cover bottom with parchment.
3. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan.
4. Bake 30 to 32 min.
5. or until toothpick inserted in centre comes out clean.
6. Cool cake in pan 15 min.
7. ; remove to wire rack.
8. Cool completely.
9. Cut cake in thirds crosswise.
10. Place piece of cake on serving plate and spread with 1/3 cup jam.
11. Top with second layer of cake, spread with remaining jam and top with third layer.
12. Stand filled cake upright.
13. Freeze for at least one hour or overnight.
14. Meanwhile, beat shortening and butter in large bowl with mixer until blended.
15. Add vanilla.
16. Stir in icing sugar, one cup at a time, beating well on medium speed.
17. Add milk; beat until light and fluffy.
18. Divide icing into 2 bowls; add yellow food colouring to one bowl and red food colouring to other bowl; mix well.
19. Spread entire cake with thin layer of yellow icing.
20. Add yellow and red icing to two separate piping bags with large star tip.
21. Starting with red icing bag, decorate cake with eight large flowers.
22. With yellow icing bag, decorate remainder of cake.
23. Add licorice pieces to top of cake to form handles and purse clasp.

golden cake mix, shortening, butter, vanilla, icing sugar, milk, colouring, black licorice, red licorice

Taken from www.kraftrecipes.com/recipes/flower-purse-birthday-cake-173717.aspx (may not work)