Itty Bitty Nutella Cakes (Pioneer Woman- Year Four: Volume 6; September, 2013)

Prep time: 20 min

Ready in: 20 min
Serves: 6

Ingredients: 
1 whole, store-bought angel food or pound cake
Nutella
Cool Whip- thawed in the fridge (for Recipe Club, Liz made fresh whipped cream!)

Directions: 
- Slice cake in half lengthwise

- Use a cookie cutter to cut out shapes

- Cut shapes in half through the middle so that they are the same shape, but shorter
- Spread Nutella on three thin slices of cake

- Stack them on top of each other and set on a dish

- Repeat with remaining slices

- Place dish in freezer until Nutella is very set, about 30 min

- Remove from freezer and frost with softened Cool Whip

- Place back into fridge to harden Cool Whip, about 30 min

- Liz garnished ours with fresh raspberries

*Liz found the recipe here