Recipe(tried): Rec: Petit Fours

Petit Fours

1 pkg. (16 oz.) poundcake mix, prepared as directed on package
cup seedless strawberry jam
1 cans (16 oz. ) vanilla frosting, divided
1 can (16 oz.) milk chocolate frosting

Optional
8 oz. vanilla frosting
Red, yellow, green, and blue food coloring

Butter and flour 18"x11" jellyroll pan. Spread batter in pan and bake per package directions for 20-22 minutes. Cool in pan on rack 30 minutes.

With serrated knife cut cake in half crosswise. Spread 1 half with jam; top with remaining half. Freeze for 15-30 min until firm; trim edges to form perfect a rectangle and trim top to level.

With small, sharp knife cut assorted 1" squares or diamond shapes. Place half of squares or diamonds 1" apart on wire rack set in the jellyroll pan lined with waxed paper.

Place 1 can vanilla frosting in microwave on high 20-30 seconds. Stir until smooth. Pour over half of cakes, scraping up and remelting dripped frosting as needed. On another rack in another jellyroll pan repeat the melting and pouring process with the chocolate frosting and remaining cakes. Let the frosted cakes set undisturbed for at least 30 min. until the frosting is no longer sticky. Then trim excess frosting from bottom of cakes.

(Optional) Divide remaining vanilla frosting among 4 small bowls; tint with food coloring. Decorate petit fours as desired.