Sunday, June 29

MAKE IT: Little Debbie Zebra Cakes

Little Debbie Zebra Cakes are a staple of the snack cake world, lite and spongy these cakes are filled with a sugary vanilla frosting and coated in a thin layer of white chocolate frosting. Easily recognized by the chocolate drizzle zebra striping, these cakes pack a perfect punch in a tiny package. 

Admittedly mine are only half covered in the white chocolate coating but, for the full "copycat" look and flavor, you can easily dip both top and bottom. Make up a batch of these little snack and watch them disappear!

Full time 2 hours (includes cooling and setting, if dipping both sides add on 30 minutes) 
Makes 12 cakes

The needs-

Cake Bit:
Yellow cake mix (homemade or store bought) 
Ingredients to make the cake

2 cup confectionery sugar
1/2 cup vegetable shortening
1/4 cup marshmallow cream
1-3 tbsp half and half
1 tsp vanilla

White Chocolate Frosting:
16 oz whites chocolate chips
1/4 cup vegetable shortening

Chocolate Drizzle:
1 cup milk chocolate chips
2-4 tbsp butter

The know-

Preheat your oven to 325' and mix cake batter according to package or recipe.

If you do not have a snack cake pan also known as a brownie bar pan, you can use a jelly roll pan to create the right thickness of cake you will need.

Bake cake for 18-22 minutes or until it springs bake when touched with finger, jelly roll pans may need a little more time.

Remove from oven and allow to cool in pan 5-8 minutes.

Flip out of pan and let cool completely on a wire rack before filling.

Once completely cooled, carefully slice off any excess from the top to create a flat layer.

To create filling, melt shortening and place it in a medium mixing bowl.

Whisk in marshmallow cream, it will take a bit of work to get this going, until smooth.

Whisk in vanilla.

Whisk in confectionery to create a paste.

Add in 1 tbsp of half and half to create a very thick dough-like texture.

Add in 1 tsp of half and half at a time until, the mixture is thick but pliable.

Place filling into a pastry bag or plastic zip bag, snip off end and gently insert tip into the cut side of the cake.

Insert roughly 2/3 into cake and gently squeeze. The goal is to not burst through the other side, but have a nice filled inside.

I do this by inserting in the four corners and middle (see below)

Once all your cakes are filled, you can begin the frosting layer.

Place shortening into a shallow sauce pan and melt gently over medium low heat.

Once melted turn off heat, but leave on burner.

Stir in white chocolate chips and keep stirring until smooth and soft in texture.

Dip cakes half way into frosting, I like to dip the end that is cut, it gives it a cleaner finish.

Place dipped cake onto wire rack to allow excess to drip off.

If you are going to dip both sides, allow this side to set before dipping second side. Repeat this process on remaining side.

If you are like me and are only dipping half the cake you can move on.

Once all cakes are dipped, spoon remaining frosting over center of each cake to fully cover the top (and have some extra to drip and cover sides).

Allow frosting to set for at least 30 minutes before you continue.

Once these have set, you can do the drizzle bit.

Place 1 tbsp of butter into a small sauce pan and melt over medium low heat. Once melted turn off heat but, leave on burner.

Add in chocolate chips and stir until fully melted.

Add in remaining butter 1/2 tbsp at a time, stirring extremely well after each addition.

Lift up spoon gently after each additional butter bit has been added, if chocolate is beginning to run so it can be drizzled, do not add in remaining butter.

Drizzle chocolate over the tops of the cakes using spoon in a light back and forth motion.

Allow chocolate to set for at least 20-30 minutes, I like to set mine in the refrigerator to ensure full setting.