1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening. Make cake mix as directed on package, using 1 1/4 cups water, the oil and egg whites. Pour into pan.
2- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Cool completely, about 30 minutes.
3- Cut cake into 1 1/2-inch squares, rounds, diamonds or hearts. Place several cakes on a wire rack set over a baking pan, without crowding. Pour enough Shiny Almond Glaze over cakes to cover top and sides. When most of extra glaze has dripped off, move rack off pan and allow cakes to stand on rack at least 15 minutes for glaze to set up. Scrape up extra glaze and reheat until lukewarm and pourable. Repeat with remaining cakes and glaze.
4- Mix powdered sugar and just enough of the 2 to 3 tablespoons water to make a frosting that holds its shape. Place frosting in decorating bag with round writing tip. Decorate as desired. Store loosely covered at room temperature.
Shiny Almond Glaze:
Mix all ingredients in top of double boiler until smooth. Heat just until lukewarm remove from heat. Let glaze remain over hot water to prevent thickening. If necessary, add hot water, a few drops at a time, for desired consistency.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 150 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 0mg Sodium 70mg Carbohydrate 32g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%.
Betty's Tip: Use your imagination when decorating these miniature cakes. Small candies, tinted frosting, colored sugars and edible flowers all make lovely adornments.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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