Ingredients:
- 1 Sara Lee Frozen Pound Cake (the low-fat ones work well too)
- 3 tablespoons strawberry jam
- 1/2 cup white semi-sweet chocolate chips (regular or dark chocolate is nice for variety)
- 1/2 16-ounce can of chocolate frosting (white or dark)
- 1 tablespoon strawberry liquor (or other clear berry liquor)
Directions:
- Cut cake into 1/2-inch thick slices using a serrated knife.
- Cut the cake into 1 & 1/2-inch squares or using an Easter egg-shaped cookie cutter, cut shapes out of the slices. Put a thin layer of jam on one side of piece and then put another piece on top (creating a cake sandwich with the jam as the filling).
- For the icing, cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur. Heat and stir for 1 to 2 minutes more or until the mixture is melted enough to coat the cakes. Remove from heat.
- Insert a 2- or 3-prong long-handle fork into the side of the bottom slice of one cake. Holding the cake over the saucepan of icing, spoon enough icing to cover the sides and top. Place the frosted cake on a wire rack. Repeat with remaining cakes, reheating icing, if necessary. Let stand for 30 minutes or until icing sets.
- Using leftover icing (or you may need to make more), add a little food coloring and drizzle over tops (or decorate the Easter eggs with stripes, zigzags, polka-dots, etc… if you used egg-shaped cookie cutters).
- Before serving, transfer the cakes to a serving platter.