Time:
Prep time- 1 hour and 30 minutes...
Cook time- 30 minutes...
Ingredients:
Cakes:
1 box yellow cake mix ( with required ingredients to bake...
Filling:
1- Tsp. Unflavored gelatin...
4- Tsp. Cold water...
1- Cup very cold heavy whipping cream...
1/4- Cup confectioners sugar...
1/2- Tsp. Vanilla or almond extract...
Coating and Drizzle:
16oz- Vanilla almond bark...
8- Tbsp. Vegetable shortening...
1/2 to 3/4- Cup chocolate chips or melted chocolate...
Directions:
1st- Preheat oven to 350 degrees grease and flour a 10x15x1 baking pan. Prepare cake as directed and spread evenly into the prepare pan. Bake about 15-20 minutes, until cake bounces back slightly when pressed in the center. Allow cake to cool completely before using a cookie cuttr or other unform cutting tool to cut out the cake pieces...
2nd- While the cake is baking and cooling prepare te filling. Combine gelatin and cold water in a small saucepan. Let it rest until it is thick, then over low heat, stir constantly until the gelatin is completely dissolved. Remove from heat and allow to cool for a few minutes. In a bowl that has been in the freezer for at least 5 minutes, beat the whipping cream, sugar and vanilla/almond extract until it starts to thicken. On slow speed on the mixer, slowly add the gelatin to the mix. Beat on highest speed on mixer until filling is stiff. Refrigerate until ready to use...
3rd- When cake is cooled, using a cookie cutter or biscuit cutter, cut out an even number of pieces, as many as you can. Cut each pieces, as many as you can. Cut each piece in an even half lengthwise and place a layer of frosting on the bottom half. Gently press the top half onto the frosting so it comes to the edges without overflowing...
4th- In a double boiler ( or in a microwave if you prefer) melt together your vanilla almond bark and shortening, stirring frequently ( especially if melting in the microwave). Once it is melted pour some onto a plate and keep the rest in the boiler or bowl. Set each filled cake onto the plate with the bark and then carefully spoon over the melted bark from the bowl, so it coats the top and sides. Gently lift with a fork from the bottom and gently set on waxed paper to cool. Refrigerate for about 15 minutes, until the topping is set, then melt the chocolate and drizzle over top. Because the recipe uses whipped cream filling they do need to be kept in the fridge...
5th- Marshmallow fluff filling:
Ingredients:
1/2- Cup shortening...
1/4- Cup marshmallow fluff...
1- Cup confectioner's sugar...
1-2- Tbsp. Whipping cream...
Directions:
In a large mixing bowl, beat shortening, vanilla and marshmallow fluff until well combined and fluffy. Add the powdered sugar and beat on a low speed until mixed. Add the whipping cream, 1 Tbsp at a time, beating on high until the filling is very light and fluffy, and serve and Enoy.
