Little Debbie Raisin Cake Food

LITTLE DEBBIE CAKES

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.

DON'T KNOCK IT TILL YOU'VE TRIED IT RAISIN CAKE

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.