Hearts and Bows Present Cakes

VALENTINE CAKES

2 boxes pound cake mix, using eggs and water as indicated on package 3 cans vanilla or chocolate frosting DECORATIONS--- 1 1/2 oz semisweet chocolate or white chocolate 20 feet thin ribbon, for wrapping and bows

HEAT oven to 350 degrees.* Grease one 13X9X2 baking pan. Dust pan with flour. Prepare 2 boxes pound cake mix following package directions. Pour batter into pan. Bake 60 min. or until done. Unmold cake and let cool. Invert cake and trim top level. Cut cake into 3 inch pieces for a total of 12 mini cakes.

SPOON frosting into microwave bowl. Microwave on high until consistency of thickened liquid, 2 min. Pour over cakes. Spread with spatula to cover cakes, including sides. Let stand until set. Cover with second coat of frosting.

PIPED HEARTS---Melt semisweet or white chocolate in saucepan. Let cool slightly. Pour into pastry bag fitted with small writing tip. Onto wax paper on baking sheet, pipe small hearts. Place in freezer until hardened. Transfer hearts to tops of cakes.

WRAP ribbon around cakes to create gift packages, press ribbon on frosting to adhere. Makes a bow, place on cake. MAKES 12 INDIVIDUAL VALENTINE CAKES.*

Contributed by :

 * Catsrecipes Y-Group