DON'T KNOCK IT TILL YOU'VE TRIED IT RAISIN CAKE
I love the Little Debbie Raisin Creme Pie Cookies but they stopped stocking them in our area. So I put together a raisin cake that my family had a fit over. And the icing just perfectly kicked the flavor up a notch. And just like the title says "Don't knock it till you've tried it."
Provided by Yvonne Elliott @yvonnej2
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 13" X 9" cake pan with Pam. Put the raisins in a zip lock with 1 1/2 Tbs of flour and shake till they are coated. Then put in a strainer and shake out excess flour. Set aside. This step is to prevent the raisins from sinking to the bottom of the cake.
- Prepare the yellow cake mix according to package directions. Spread batter into the cake pan and then sprinkle the raisins all over the top of the batter.
- Bake according to the cake mix directions. When done, remove from oven and cool completely. While cake is cooling, prepare the Creme Icing.
- Combine the marshmallow creme, shortening, water, powdered sugar, salt, and vanilla in a medium bowl and mix well with an electric mixer on high speed for 3 to 5 minutes until fluffy.
- Spread over cake. Makes 1 1/2 cups.
- You can easily double this recipe if you require more icing. Any extra icing can be frozen and used on cookies or cupcakes.
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
LITTLE DEBBIE CAKES
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.
Provided by Redneck Epicurean
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 6666.5, Fat 290.7, SaturatedFat 183.4, Cholesterol 783.3, Sodium 2150.5, Carbohydrate 1025.9, Fiber 1.3, Sugar 934, Protein 19.8
LITTLE DEBBIE-INSPIRED CHRISTMAS TREE CAKES RECIPE BY TASTY
For this classic Little Debbie-copycat dessert, sandwich a creme filling between two layers of soft vanilla cake and stamp out with a Christmas tree-shaped cookie cutter. Coat each cake in white candy melts and decorate with green sugar sprinkles and a red icing garland. Consider these snack cakes Santa-approved!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 8 cakes
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
- in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
- With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
- Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
- Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
- Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
- Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
- Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
- Line a baking sheet with parchment paper.
- Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
- Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
- Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
- Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 0 grams, Protein 11 grams, Sugar 57 grams
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