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| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
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| 1 1/2 | containers (1 lb each) Betty Crocker® Rich & Creamy creamy white frosting |
| Blue paste food color |
| Decorating bag with tips |
| 1 | plastic plate |
| Candy-coated chocolate candies |
| 1 | or 2 large marshmallows |
| Betty Crocker® colored sugar |
| 1. | Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. |
| 2. | Cut cake crosswise in half. On serving plate, place 1 cake piece; spread with 2 tablespoons white frosting from 1/2 container. Top with second cake piece. Stand cake pieces on end with cut sides down. Freeze 1 hour. |
| 3. | Stir food color into 1 container of frosting to tint light blue. Spread entire cake with light blue frosting. |
| 4. | Along front and top of cake, mark outline of an elongated V-shape with toothpick for purse flap. Stir food color into remaining 1/2 container of frosting to tint dark blue; frost purse flap with dark blue frosting. Place remaining dark blue frosting in decorating bag fitted with writing tips #7 or #8; pipe shell border along purse flap and edges of purse. |
| 5. | Cut rim from plastic plate; cut rim in half. Insert into top of cake for handle. Decorate purse with candies. Cut marshmallow with dampened kitchen scissors into slices; sprinkle with colored sugar. Arrange marshmallow slices on purse for clasp. Press candy onto center of clasp. |
| Follow High Altitude directions on cake mix box for 13x9-inch pan. |
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| Choose from the many colorful candies available to decorate this adorable cake. |
Nutrition Information:
390 ( 160); 18g ( 6g, 4g); 0mg; 350mg; 53g ( 0g, 40g); 2g 0%; 0%; 4%; 4% 1 ; 2 1/2 ; 0 ; 3 1/2 3 1/2