-
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.
