Thursday, August 2, 2012


Can we talk about something?

I would like to tell you about how awesome these zebra cakes are.

They are so awesome, that my husband, the king of fast food and convenience foods said that these tasted identical to the zebra cakes in the store- except they were better cause they had a fresh taste... not a plastic wrapper, sitting on the shelf for years taste.

And then he proceeded to moan and groan and sing my praises about how good they were. Does it get any better?

No. No, it does not.

Fresh Zebra Cakes

For the cake:
Pre-heat oven to 350.

Grease and flour a 9x13" pan.

Cake ingredients:
-1 box vanilla cake mix
-oil, water and egg called for on box, except cut out one egg.
-1 Tbsp. vanilla extract.

Filling ingredients:

-1 cup fluff
-1/2 cup shortening
-2 Cups confectioners sugar
-1 tsp. vanilla
-a tiny dash of salt
-Milk (for desired consistency)

To make the cake:
Beat all ingredients very well for 2 minutes.
Pour into prepared pan and bake for 25-30 minutes.
Let cool COMPLETELY, and flip out onto a clean, smooth surface.
With a biscuit cutter, glass, or even knife, cut out circles about 2" in diameter.
Cut each circle in half so you have two, shorter round layers to sandwich your filling with.

For the filling:
In an electric mixer, beat fluff and shortening on medium-high until fluffy.
Turn off mixer, and add in vanilla and confectioners sugar.
Mix on low until combined, then turn up to medium-high until smooth and fluffy.
Adjust ingredients to taste. Some people like more fluff, others like more confectioners's up to you!

Put your filling in a ziplock bag and snip off a small corner.
Squeeze a good amount of filling on one half of your small circles and press the matching half on top.
Repeat until all the filling and/or cake halves are gone.

Freeze for 30 minutes to 1 hour.

White chocolate glaze ingredients:
1 bag white chocolate chips
1/2 Cup shortening

Chocolate Drizzle:
3/4 Cup chocolate chips
3 Tbsp. shortening

Melt chocolates (separately) at 20 second intervals mixing very well each time.
When white chocolate is smooth, dip the edges of your cake-filled circles in the chocolate, rotating to get the sides covered well.
Place on a plate and pour a little white chocolate over the top to cover it.

Melt the chocolate and drizzle over to make stripes.

I know you are probably thinking, okay, I don't believe you that these taste that good.
But you really really need to trust me on this and just make them.
Report back to me and let me know how they were!


1 comment:

  1. These look so good. Im in love with zebra cakes. Being able to make them from scratch might save me a penny or two!