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DIRECTIONS

Select which type of petits fours you want to prepare, white cake or chocolate fudge. The directions will be basically the same.
Preheat oven to 350°F. Coat jelly roll pan with nonstick cooking spray; line with waxed paper. Spray waxed paper with nonstick cooking spray.
Prepare cake mix according to directions but substituting nonfat sour cream for the oil and 3 egg whites for the eggs. Spread batter in prepared pan.
Bake cake about 20 minutes or until center springs back when touched lightly. Cool on wire rack 10 minutes. Invert cake from pan onto rack; peel off paper and cool completely.
COOKING TIME
In saucepan over low heat, melt jelly or hot fudge. Glaze the cake with the mixture using a spoon.
Cut lengthwise into six strips. Then cut each strip crosswise into 9 or 10 pieces.
Arrange half of the squares 1 inch apart on the wire rack over some waxed paper.
Blend the icing ingredients together in a small mixing bowl; beat until smooth.
Drizzle the icing over the glazed squares (to cover the tops and sides) using small spoons. Return dripped icing to the bowl from waxed paper, and beat smooth to reuse, adding 1/2 teaspoon water if necessary.
When icing is dry, decorate the tops of the iced cakes with tube frosting (using the writing tip), marking each cake with different letters of the alphabet. Since there are at least 54 cakes and 26 letters in the alphabet, you will have two of every letter.