So today is the day that I tell you one of my family secrets.
And seriously, this secret is either going to make you hate me, or connect with me on such a deep emotional level that you’ll come over and watch Zoolander with me and we can braid each others hair.
Okay, just kidding about the hair part. Mine is too short for you to braid. And also, I am weird about germs so I cannot touch all up in your hair. I even dropped out of beauty school because I couldn’t handle it. Sorry.
The secret is this: My house is a Little Debbie house.
As in, when my son comes home from school, he has a Little Debbie cake for snack. With Kool-Aid. Usually grape.
I know. I should be making him a snack of Almond Milk and carrots with organic peanut butter. But school is so super hard, surely it’s worthy of a Little Debbie after a long day of learning all the things?
Plus, if I make him eat carrots for an after school snack then I have to eat carrots for an after school snack. And we can’t be having that.
They were actually fairly simple. I used a yellow cake mix, but feel free to substitute your favorite yellow cake recipe.
(I know–why make homemade Zebra Cakes if I’m going to used boxed cake mix? I don’t understand my own logic at times. But these are super yummy, way way better than the prepackaged cakes. And pretty easy too. So…there’s that)
Yellow cake mix, plus ingredients to prepare.
1/2 cup (8 Tablespoons) shortening
1/4 cup marshmallow creme/fluff
1/2 teaspoon vanilla extract
1 cup powdered sugar
1-2 tablespoons half and half or heavy cream
4 cups vanilla candy melts (or roughly 16 oz vanilla almond bark)
8 Tablespoons vegetable shortening
1/2 cup dark chocolate candy melts (or almond bark)
Preheat oven to 350. Grease and flour a 10x15x1 inch jelly roll pan (or line it with parchment paper). Prepare cake batter as directed. Spread evenly in prepared pan and bake until top springs back when lightly touched in the center (15-20 minutes). Let cake cool completely.
While cake cools, prepare filling:
In the bowl of a mixer, beat shortening, vanilla, and marshmallow until fully combined. Add powdered sugar and beat on medium low until just mixed. Add 1 Tablespoon of half and half and beat on high for about a minute, until filling is light and fluffy. If it seems too stiff, add another tablespoon of half and half and beat for a bit longer.
Using a biscuit cutter or other round cutter, cut circles close together in the cake. You’ll need an even number (duh). Place the flat side of one cake circle facing down, and spread filling on the top. Place another cake on top, flat side up. Repeat with all the cakes, you should get about 12-15. Place cakes on a wax paper lined baking sheet and refrigerate for about 30 minutes.
In a large microwave-safe bowl, melt candy coating and shortening, stopping to mix every 30 seconds. Once it’s fully melted and combined, place a cake in the bowl and gently spoon candy over the top. Slide a fork under the cake and lift it out, pausing to let the excess drip off. Place cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set. Since it’s thinned with shortening, it will set up firm, but not harden like chocolate.
Once all the cakes are set, melt the dark chocolate and drizzle on the cakes.
Before you go firing me as Best Mom in the Land ( I have been informed by my son that I still hold this title) please know that we DO keep fruits and vegetables and cheeses and things around. And at the appropriate times (but not after school snack) I make sure to serve them to my son. And I pretend to eat them with him. Except I am faking and I am allowed to do that since I AM THE MOM.
Also, we read books and do math sometimes. And say please and thank you always.
See? Good mom.
I hope you enjoy these. Have a wonderful Monday and thank you for visiting!!