This recipe is not for the faint of heart. It’s fabulous and rich
- 12 eggs
- 2 boxes white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup powdered sugar
- 1 jar (16 oz) marshmallow creme
- 1 1/2 cups butter, softened
- 2 tsp vanilla
- 3 cups powdered sugar
- 6 oz white almond bark
- 2 Tbsp Crisco shortening
- red gel food
- green sanding sugar
- Preheat oven to 375 degrees F. Line bottoms of four-8” round cake pans with parchment paper. Spray parchment paper with cooking spray.
- In stand mixer beat eggs on high speed for 6 minutes, until thick and pale yellow.
- Add cake mixes, powdered sugar, water, and oil. Beat on low speed for 30 seconds then scrape the bowl. Beat on medium speed for 1 minute.
- Measure out batter evenly into each pan. Spread evenly.
- Bake 25-27 minutes or until cake springs back when lightly touched. Allow to cool completely.
- For the filling and frosting, beat marshmallow creme, softened butter, and vanilla with an electric mixer on medium speed until smooth. Beat in 3 cups of powdered sugar until smooth and creamy.
- Spoon the filling into a piping bag fitted with a round tip. Pipe frosting between all layers and crumb coat. Freeze for 10 minutes. Frost again smoothing the outside. Reserve remaining frosting for decoration. Dust sanding sugar around lower 1/3 of cake. I poured it into my hand and pressed it against the cake.
- Melt almond bark and shortening in microwave and stir until smooth. Free with red green food coloring. If it is too stiff melt more shortening and slowly add until desired consistency. Put over top of cake spreading to edges.
- With remaining frosting pipe swirls around top and one swirl in the middle. Place two little Debbie cakes in center.