Zebra Cakes

Adam always goes in search of these Little Debbie snack cakes that they don’t make any more.  They are yellow cake with chocolate filling and he always says how those were his favorite.  Well, he can never find them so he gets zebra cakes which he also loves.  When I saw these homemade zebra cakes pop up in my google reader I knew they were just the thing to make for his birthday treat.  We both had to work on his birthday, so I sent these to work with him so he could have a special birthday treat with his coworkers. I had a small bite of one and when I say these are amazing, trust me they really are AMAZING!! He kept going on and on about them and how they might be one of his favorite things I’ve made.  He kept a few for himself at home and ate on them the rest of the weekend.  They start with a cake mix, so it’s not too hard to pull them together but you could certainly use your favorite from scratch cake recipe too.  I think I’m most excited because I have marshmallow fluff leftover from this recipe so I can have a PB & Fluff Sandwich!:)

Homemade Zebra Cakes
Source: Confessions of a Cookbook Queen

Ingredients:
Yellow Cake Mix, plus ingredients to prepare from the box

For the Filling:
1/2 cup (8 tbsp.) shortening
1/4 cup marshmallow creme
1/2 tsp. vanilla
1 cup confectioner’s sugar
1 to 2 tbsp. half & half or heavy cream

For Coating:
Approximately 16 oz. almond bark
8 tbsp. vegetable shortening
1/2 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.  Spray a jelly roll pan with cooking spray (recipe recommends 10×15 but I would recommend slightly bigger 16×12 so the cake is more even and thinner).*

Prepare cake batter according to package directions.  Pour batter into prepared pan and spread evenly.  Bake for approximately 15 to 20 minutes until lightly golden and the cake springs back when touched. Place pan on a cooling rack and let cool completely.

For the Filling:
In the bowl of a stand mixer, add shortening, vanilla and marshmallow creme and beat until fully incorporated.  Add in confectioner’s sugar and mix on medium low speed until just combined.  Add 1 tbsp. half & half and beat on high until light & fluffy.  If filling is too stiff, add another tbsp. half & half.

For Assembly:
Once cake has cooled completely, use a biscuit cutter to cut circles out of the cake, making sure you have an even number of circles.  (If your cake is thicker in some places than others, like mine was, just cut circles in half horizontally). On a baking sheet lined with wax paper, place the flat side of one circle down onto the baking sheet.  Spread the filling over the top and top with another circle, flat side up.  Repeat with all cake circles.  You should get 11-13 cakes. Refrigerate cakes for approximately 30 minutes.

For Coating:
Meanwhile, In a large microwave safe bowl add almond bark & shortening.  Microwave in 30 second increments, stirring after each, until fully melted & incorporated.  Once melted and smooth, place a cake in the bowl and spoon coating over top of the cake until fully coated. Place a fork underneath the cake and lift out, allowing the excess to drip off.  Place back on wax paper.  Repeat with all cakes and let them sit until coating is fully set.

Once coating has set, melt chocolate chips and drizzle over top of the cakes.