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Tuesday, August 22, 2006

Purse Cake

Today is my oldest daughter's 20th birthday. We're going to have a birthday dinner Sunday night and she has requested that I make hamburger pie, mashed potatoes, broccoli and cheese, and biscuits. For dessert I'm making this cake (this will be a surprise) :




I'm going to be making it in pink, though, because that's her favorite color and because she is definitely girly-girly!! Here's the recipe if you would like to try it. There are many more great cakes like this over at the
Betty Crocker site.

Purse Cake
Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake.
1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Desired food color
1 piece green peelable string licorice
1 jellied ring candy
Assorted small multicolored hard candies

1 . Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray.
2 . 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.
3 . 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.
4 . Tint remaining frosting with food color. Frost cake.
5 . 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.

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