Using pound-cake variation on side of box (add instant pudding and 1 extra egg), prepare cake mix according to package directions and bake in two 8-inch square pans. Let cakes cool completely.

Trim cake tops to level. Frost top of one cake with 1/2 cup frosting. Place second layer on top, trimmed side down. Freeze for 30 minutes.

Place cake layers at edge of cutting board. Using a long serrated knife, saw cake in half on a diagonal. Sandwich the uncut sides of cake with frosting, and stand cake up on wider end. Trim 2 inches off top of cake. Taper sides of cake by trimming off 3/4 inch, down to opposite ends. Place cake on serving plate, and cover with frosting.

4. Heat 8 red fruit chews in the microwave 5 seconds to soften. Press together, and roll to a 7 x 4-inch rectangle. Cut out top flap of purse, and attach to cake by pressing into frosting. Shape bottom corners of purse using more red fruit chews. For stitching, use tube frosting to pipe a yellow broken line. Make candy flowers by heating fruit chews, rolling out, and cutting shapes using small flower cookie cutters. Attach mini M&M's to flowers with icing. Cut 1 inch off licorice rope, and place a toothpick into each end. Insert toothpicks into top of cake for handle. Place yellow M&M's around sides of handle and at bottom corners of purse. Remove toothpicks before serving.