Raspberry-chocolate Petits Fours

1/2 cup semisweet chocolate chips

1/4 cup heavy cream

1 pkg. (16 oz.) frozen poundcake, thawed

4 tsp. seedless raspberry jam

2 cont. (16 oz. each) Sweeten Mother’s Day with two-bite tea cakes—so easy with storebought poundcake, frosting and decorations and simple-to-make luscious homemade chocolate ganache! vanilla frosting Lemon yellow and pink concentrated food colorings Wilton flower icing decorations Wilton pink and white sugar pearls sprinkles

● In microwave-safe bowl, combine chocolate chips and cream. Microwave on High in 15-second intervals, stirring, until melted. Cool.

● Trim and discard crust from top and sides of cake; cut cake into 16 slices, each about 1/2" thick. Spread one side of each of 8 slices with chocolate mixture and one side of each remaining cake slices with jam; sandwich chocolate and jam slices together. Refrigerate until set, 15 minutes.

● Line 2 rimmed baking sheets with wax paper. Place racks on top. Cut each cake sandwich into 3 pieces. Place on racks on baking sheets. Transfer frostings to separate microwave-safe bowls or measuring cups. Tint one bowl light pink and remaining bowl light yellow with food colorings. Working with one color at a time, microwave frostings on High in 15- second intervals, stirring, until pourable. Spoon over cakes to cover completely; let stand until set. Scrape up excess frosting from baking sheets; re- melt. Repeat to cover cakes with second coat of frosting. Garnish with flowers and sprinkles. Servings: 24. Cals.: 263. Protein: 1 g. Fat: 12 g. (4 g. saturated). Chol.: 27 mg. Carbs.: 38 g. Sodium: 120 mg. Fiber: 0 g. Sugar: 33 g. Kitchen time: 1 hour, 30 minutes. Total time: 1 hour, 30 minutes.