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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love those Little Debbie cakes that are in the shape of trees at Christmas. I found this recipe and it's the closest I've come to them. I used to eat them like crazy and it was costing me a fortune! Now, I can make a batch at home. There really is no serving size because it's whatever shape you want to cut them into or if you just make 2 round cakes. Ingredients:
cake batter |
6 tablespoons flour (rounded) |
1 1/2 cups butter, & crisco mixture |
1 1/2 cups sugar |
1 cup cold milk (scant) |
2 teaspoons vanilla |
5 1/4 cups powdered sugar |
1/2 cup milk |
3 tablespoons corn syrup |
2 teaspoons vanilla |
decorator decorative candies, colored sugar, decorating gel, etc |
Directions:
1. Make the cake mix as directed on the box, but instead of making in cake pan, bake in a jelly roll pan to make the layers. Cut with cookie cutters when cool. Store the leftover crumbs in a zip top bag for other uses.
2. While the cakes are baking, make the middle. Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between two cut-outs.
3. Stir together all the icing ingredients. Place the cut-outs on a wire rack above a pan or plate to catch the drippings. Spoon the icing over the cake and let it drizzle over the sides, making sure to coat all the surfaces.
4. Decorate while still wet before it sets.
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