Emma Claire's Kitchen

Cake Recipe:

1. Cook cakes according to the instructions on the bag in a shallow pan or sheet pan.
2. Cool completely.
3. Place a piece of parchment paper on top of the cake in the pan. Flip the cooled cake from the pan.
4. Slice the cake down the middle. Spread 1 cup sugar free raspberry preserves onto one piece of the cake. Place the other piece of cake on top.
5. Set the cake in the freezer for 30 minutes to 1 hour to firm it up.
6. Remove the cake from the freezer. Use a cookie cutter to cut the cake into shapes.
7. Lift each cake onto a cooling rack set over a clean sheet pan.

Icing recipe:

1. Place 6 cups sifted confectioners sugar in a saucepan.
2. Combine 1/2 cup water and 2 tbsp of ChocZero Vanilla syrup; add to sugar and stir until well-mixed.
3. Cook over low heat. Don't allow the temperature of the mixture to exceed 92 degrees.
4. Remove from heat; stir in 1 tsp Almond Extract.
5. Place cooled cakes on a cooling grid positioned over a cookie sheet to catch excess icing.
6. Pour icing over each cake and put in the fridge to set.