Chocolate-Covered Strawberry Cakes

1 (10 3/4 oz.) frozen loaf pound cake
3 Tb. strawberry jam
1/2 c. semi-sweet chocolate pieces
1/2 of a (16 oz.) can chocolate frosting ( about 1 c.)
1 Tb. strawberry liqueur or amaretto
18 fresh medium strawberries

Cut: cake into 1/2" thick slices using a serrated knife. (You should have 12 slices.) Spread one side of half of the slices with strawberry jam. Top each jam-covered slice with a plain cake slice, making a sandwich. Cut each sandwich diagonally to form 3 triangles. You should end up with 18 mini sandwiches.

For Icing: cook and stir chocolate pieces over low heat 'til melted. Add frosting, stirring to combine. Stir in strawberry liqueur or amaretto. Heat and stir for 1 - 2 minutes more or 'til mixture is melted enough to coat cakes. Remove from heat.

Insert: a 2 or 3 prong long-handle fork into the side of the bottom slice of one cake. Holding the cake over the saucepan of icing, spoon on enough icing to cover the sides and top. Place the frosted cake on a wire rack. Repeat with remaining cakes, reheating icing, if necessary. Let stand for 30 minutes or 'til icing sets.

Before Serving: transfer cakes to a serving platter and place a strawberry on top of each serving.

Makes 18 servings