1 cup butter
2 cups sugar
4 eggs
2 tsps. vanilla
1 cup milk
3 cups flour
2 tsps. baking powder
1/2 tsp. salt

Combine in large mixer bowl in order given. Add dry ingredients alternately with milk. Beat 2 minutes at medium speed. Pour into two 9"x13" pans which have been greased on the bottom. Bake 30 minutes at 350°. Cool. Cut into shapes with cookie cutters. To avoid crumbs, freeze before cutting. Place cakes on wire rack on top of a pan. Top with icing.

ICING:
6 cups powdered sugar
1/3 cup Karo syrup
3 tbsps. butter, melted
1/2 c. water
1 tsp. vanilla
1/2 tsp almond flavoring
Combine in large mixer bowl. Beat at high speed until smooth. Pour icing over each cakelette, recycling the icing from the bottom pan, as needed. Decorate tops.

submitted by Carolyn Balkum 2-10-99