Ghostly Petit Fours With Mallow Frosting
|White cake mix||18 1⁄4 Ounce (1 Package)|
|Water||1 3⁄4 Cup (28 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|For mallow frosting|
|Sugar||1⁄2 Cup (8 tbs)|
|Marshmallow creme||7 Ounce (1 Jar)|
|Miniature semi sweet chocolate chips||1 Tablespoon|
Heat oven to 350°F.
Grease and flour 15x10-inch jelly roll pan.
Prepare cake mix according to package directions.
Pour batter into prepared pan.
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
Freeze cake 1 hour before cutting.
Along 15-inch side, cut cake lengthwise into five 3-inch wide strips.
Using sharp knife, mark and cut 6 ghost shaped petit fours from each cake strip as shown in diagram.
Return cut cake to freezer.
In double boiler over simmering water, beat sugar, 2 tablespoons water and 2 egg whites until soft peaks form.
Add marshmallow creme; beat until stiff peaks form.
Remove from heat; beat in vanilla.
Remove petit fours from pan.
Spread frosting over sides and top of each petit four to form ghosts.
Use chocolate chips for eyes and mouth.