Purse Cake

1 box cake mix (any flavor)
Water, oil and eggs called for on cake mix box
1 container (1 lb) vanilla frosting
Desired food color
1 piece green peelable string licorice
1 jellied ring candy
Assorted small multicolored hard candies

Heat oven to 350 degrees. Grease bottoms and sides of 2 (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. 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.

Tint remaining frosting with food color. 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.

Purse Diagram