Monday, April 22, 2013

Giant Zebra Cake

Whenever my hubby goes grocery shopping with me a box of Little Debbie Zebra Cakes always seems to mysteriously make its way into our shopping cart.  Then, just as mysteriously as they appeared in our cart, they magically disappear on the car ride home:)  Seriously, a box of Zebra Cakes never seems to last us longer than the 10 minute car ride between the grocery store and home.  In our defense, we totally earn this treat for making it out of the grocery store without having lost a child, broken something, a meltdown in the middle of the aisle, etc....  If  you have ever taken 3 little kids grocery shopping before I am sure you would agree.  I decided to see if I could come up with a homemade version of Zebra Cakes.  This cake was a pretty close copycat to the boxed version.  I love how even with making it into a giant version it kept the same look, but turned it into more of a fancy dessert instead of a snack. If you have any Zebra Cake fans in your house you need to make this cake.  I'm willing to bet they will be just as excited as my family was when I suprised them with this Giant Zebra Cake for dessert.     

Giant Zebra Cake:Little Debbie Copycat
1 Yellow cake mix, plus ingredients to prepare(oil, eggs, water)
Grease and flour two 9 inch round pans.  Prepare the cake mix according to box directions.  Divide the batter evenly between the two pans.  Bake according to package directions.  Allow the cakes to cool in the pans for 10 minutes, remove to a wire rack and cool completely before filling and frosting.
2/3 Cup Vegetable Shortening
1/3 Cup Marshmallow Creme/Fluff
1/2 teaspoon Vanilla Extract
1and1/2 Cups Powdered Sugar
1-2 Tablespoons Milk
Beat the shortening, marshmallow creme and vanilla until fully combined.  Add the powdered sugar and beat until combined.  Add 1 Tbsp of milk and beat on high for one minute, until the filling is light and fluffy.  Add the remaining milk until the filling reaches your desired consistency.  Place one of the cakes flat side down and spread the filling evenly on top.  Top with the other cake, flat side up.  Frost.
12 Ounces Vanilla Almond Bark
6 Tablespoons Vegetable Shortening
1/2 cup Chocolate Chips, (I used semi-sweet, but dark or milk would work to.)
2 Tablespoons Vegetable Shortening
In a microwave safe bowl combined the vanilla almond bark and 6 Tbsp shortening.  Microwave, stopping to stir every 30 seconds, until fully melted and combined.  Pour the frosting on top of the cake and spread evenly.  I found it easiest to frost the edges by pushing some of the frosting over the top edge and then spread as it drizzled down the sides.  You will want to work quickly as the chocolate will set up pretty quickly.  Allow the white chocolate frosting to set up completely.  Using the same method as the vanilla bark melt the chocolate and 2 Tbsp shortening together.  Drizzle over the top of the cake.  Allow the chocolate to set.  Enjoy!

Recipe adapted from:confessionsofacookbookqueen


Nicole Waithira said...

Oh my....this looks so good im dying.Sadly there's no marshmallow fluff of amond bark available in my country right now :/ Anyway,I'm gonna try this one day and im gonna veganize it!!Hehe thanks for the recipe
PS:Keep up the good work :D

Natalie EllerbeStrudwick said...

Making this right now my son loves zebra cakes

Unknown said...

I've made this multiple times and it is always a hit. Thank you!

Related Posts Plugin for WordPress, Blogger...