Petits Fours

1 pkg. Duncan Hines® Moist Deluxe White or Yellow Cake Mix
3 large eggs
1/3 cup oil
1¼ cups water
3 cups sugar
¼ tsp cream of tarter
1½ cups hot water
1 tsp. vanilla
2¼ cups Domino® confectioners’ sugar
Food coloring, if desired
Frosted roses or candy decorations, if desired.

Line 15 x 10 pan with waxed paper. Preheat oven to 350°.

Combine dry cake mix, eggs, oil and 1¼ cups water in large bowl. Mix cake as directed on package Turn batter into pan and spread evenly. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately turn cake out onto towel and peel off paper. Cool

Cut cooled cake into seventy 1½” shapes. Place on racks with waxed paper under racks.

For frosting, combine sugar, cream of tarter and hot water in heavy saucepan. Cook over medium heat until syrup reaches 226° on candy thermometer. Cool until lukewarm. Stir in vanilla. Gradually beat in confections sugar until frosting is of good pouring consistency. Tint frost with food coloring, if desired.

Pour frosting over cakes on racks. After frosting one rack, remove from waxed paper and return to bowl of frosting. If frosting becomes too thick, heat over hot water or add few drops of hot water. Repeat until all cakes are frosted. Decorate with frosted roses or candy decorations.

Makes 70 cakes