Little Debbie Christmas Tree Copycat

 

I found this recipe on Pinterest: https://www.gracelikerainblog.com/2021/01/christmas-tree-cakes.html?epik=dj0yJnU9LVZXV3BSY0lvbHQ1bTFwb194dE41WW1FMWZ1R1RRUFgmcD0wJm49N21uS2xBclhPSFFZQkYyaGh6dHhpUSZ0PUFBQUFBR0xPMlBN

Ingredients: 

Cake:

6 eggs

1 white cake mix

1/2 cup water

1/4 cup oil

1/2 cup powdered sugar

Filling: 

1 7 oz jar of marshmallow fluff

3/4 cup butter softened

1 tsp vanilla

1 1/2 cups powdered sugar

Coating:  

24 oz almond bark

2 Tbsp Crisco

Start by preheating the oven to 375 degrees. Line two cookie sheet pans with parchment paper. Spray the paper with cooking spray. 

Put the eggs in a bowl and beat on high speed for 6 minutes. Add the cake mix, water, oil, and powdered sugar. Beat for another minute or so. 

Measure out about 2 1/4 cups of batter and pour into one of the baking pans. Put the other 2 1/4 cup of batter in the other baking pan. If there is any remaining, put equal amounts in the pans. Bake for about 10 minutes. 

I baked these one at a time. Let it cool completely. 

I only had a pretty large tree cookie cutter, so I only got 15 trees from each pan, but would have used a smaller cookie cutter if I had it. 

Make the filling while the cake cools. 

Beat the marshmallow fluff, butter, and vanilla until smooth. Slowly add the powdered sugar. Beat until smooth. 

I put the filling in a ziploc bag and cut the tip of the bottom of the bag. I piped that on to 15 of the cakes. 

Take the other 15 cakes and put on top of the filling. Melt the almond bark in the microwave, stirring after every minute. When it is melted, add the Crisco and stir until melted. This will help thin the chocolate. 

I put the cakes in the freezer for a couple of hours before I dipped them. I used a fork to shake off the excess almond bark before letting them sit on a piece of wax paper. While the almond bark is still wet, sprinkle with green sanding sugar. 

I piped some red cake decorating frosting on top of that to complete the look.