Mini Brownie Cakes

Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.

Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.

Using foil to lift, remove brownies from pan, and peel foil away. Use 3 1/2-inch round cutter to cut out 6 brownie rounds. Set aside leftover pieces for snacking.

Place frosting in medium bowl; add food color for desired pink color.

On serving plate, place 1 brownie round, spread 2 tablespoons of the frosting on top. Top with second brownie round, spread with another 2 tablespoons frosting. Top with third brownie round. Frost side and top of cake with 1/2 cup frosting. Immediately sprinkle with decors. Repeat to make second mini cake. Refrigerate 30 minutes. Store cakes loosely covered.