Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan (cookie tin) with waxed paper.
Prepare cake as directed on package. Bake for 25 to 30 minutes. At once,
turn cake out onto towel and peel off paper*. When cool, cut cake into
small, simple shapes with open-ended Christmas cookie cutter. Place cakes
on cooling rack with waxed paper underneath. *Tip: Put cake in freezer.
When frozen, cake is easier to cut into shapes. No crumbling or jagged
edges. For glaze, heat frosting slightly until thin enough to be poured.
Add food coloring to a portion of frosting, if desired. Pour icing over
cakes; decorate with frosting, colored sugar or sprinkles.
Posted to recipelu-digest Volume 01 Number 333 by "Diane Geary"
<diane@keyway.net> on Dec 1, 1997
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