Mini Layer Cakes

Ingredients

• 1 frozen Sarah Lee pound cake
• 1/4 cup raspberry jam
• 3 cups powdered sugar
• 1/3 cup water (more if needed)
• 3 drops red food coloring
• 2 drops blue food coloring
• 1 tsp vanilla extract
• fresh blueberries for garnish
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Instructions

1. Trim rounded top off pound cake to make it level.
2. Cut pound cake in half lengthwise while frozen. Cut halves in equal sized cubes.  
3. Spread jam on one cube and top with a second.  Repeat until all cubes have been paired. Place on baking sheet and freeze for 2 hours.
4. While cakes are in the freezer, combine powdered sugar, water, vanilla, and food coloring.  Use more water or coloring to achieve desired texture and color.  
5. Remove cakes from freezer and drizzle with sugar glaze.  Glaze will stick quickly since the cakes are so cold.  Top immediately with berries.  
6. Serve and enjoy!