Purse Cake Recipe

Name: Purse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package white cake mix (regular size); 2 eggs; 1-1/3 cups water; 3/4 cup shortening; 3/4 cup butter, softened; 6 cups confectioners' sugar; 1/4 cup milk; 1-1/2 teaspoons clear vanilla extract; Paste food coloring of your choice; Silver dragees; 1 piece wired ribbon (10-inches); 1 plastic drinking straw, cut into 3-inch pieces

Servings: persons

1 package white cake mix (regular size)
2 eggs
1-1/3 cups water
3/4 cup shortening
3/4 cup butter, softened
6 cups confectioners' sugar
1/4 cup milk
1-1/2 teaspoons clear vanilla extract
Paste food coloring of your choice
Silver dragees
1 piece wired ribbon (10-inches)
1 plastic drinking straw, cut into 3-inch pieces

1
In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 4 cups batter into a greased and waxed paper-lined 9-in. square baking pan (discard remaining batter).
2
Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3
For frosting, in a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth. Tint frosting as desired.
4
Using a serrated knife, level top of cake if necessary. Using dental floss, cut cake in half diagonally by starting at a top edge and pulling floss through to opposite bottom edge. Place cakes together with wide ends at bottom, forming a triangle. Cut off top 3-in.; spread frosting between layers.
5
Transfer cake to a serving platter; spread frosting over the top and sides of cake. Decorate as desired with remaining frosting and dragees. For handle, insert each end of ribbon into a drinking straw; insert each end into top of cake. Store in the refrigerator.

1619

kcal

Calories

Fat

305

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package white cake mix (regular size), 2 eggs, 1-1/3 cups water, 3/4 cup shortening, and more.

Yes, Purse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Purse Cake

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