DON'T KNOCK IT TILL YOU'VE TRIED IT RAISIN CAKE
I love the Little Debbie Raisin Creme Pie Cookies but they stopped stocking them in our area. So I put together a raisin cake that my family had a fit over. And the icing just perfectly kicked the flavor up a notch. And just like the title says "Don't knock it till you've tried it."
Provided by Yvonne Elliott @yvonnej2
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 13" X 9" cake pan with Pam. Put the raisins in a zip lock with 1 1/2 Tbs of flour and shake till they are coated. Then put in a strainer and shake out excess flour. Set aside. This step is to prevent the raisins from sinking to the bottom of the cake.
- Prepare the yellow cake mix according to package directions. Spread batter into the cake pan and then sprinkle the raisins all over the top of the batter.
- Bake according to the cake mix directions. When done, remove from oven and cool completely. While cake is cooling, prepare the Creme Icing.
- Combine the marshmallow creme, shortening, water, powdered sugar, salt, and vanilla in a medium bowl and mix well with an electric mixer on high speed for 3 to 5 minutes until fluffy.
- Spread over cake. Makes 1 1/2 cups.
- You can easily double this recipe if you require more icing. Any extra icing can be frozen and used on cookies or cupcakes.
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