Little Debbie Cakes

Redneck Epicurean's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 1 batch

• cake batter

Middle

• 6 tablespoons flour (rounded)
• 1 ½ cups butter , & crisco mixture
• 1 ½ cups sugar
• 1 cup cold milk (scant)
• 2 teaspoons vanilla

Icing

• 5 ¼ cups powdered sugar
• ½ 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.

Reviews

[4-H Mom]

These were awesome. I had alot of fun making these. A recipe I will be using again and again esp for the holiday's. Thanks for the great recipe.

[Color Guard Mom]

Well, I guess I'm not that great when it comes to making things like this. I baked the cake in a jelly roll pan (probably should have been two for the amount of batter I had). So, instead of stacking to "cookies" I cut them through the middles, making them layered. Filled with the whipped cream filling (which a good way to make sure the filling is whipped enough, is test it with your finger and thumb - if it feels grainy, then keep beating). Then made the icing and that's where I really went off the deep end. It just didn't turn out. It was too sticky and didn't go near as far as I needed it to. Everything tastes yummy - but looks terrible. Haha. So - not the recipe - just the cook. :) The recipe is great tasting, just a lot more difficult than I thought it would be. Oh well, I've learned that not all recipes are for all chefs. :)