Little Debbie Cakes Recipe #148711
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.
1½ hours | 1 hour prep
1 batch
- cake batter
Middle
- 6 tablespoons flour (rounded)
- 1 1/2 cups butter, & crisco mixture
- 1 1/2 cups sugar
- 1 cup cold milk (scant)
- 2 teaspoons vanilla
Icing
- 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
- 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.
- 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.
- 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.
- Decorate while still "wet" before it sets.
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5 stars