Little did I know that when I made these at home, the batch would be larger, it would cost me less and my kids would love them even more. Yep, these are totally kid approved and I am able to make all sorts of different kids with them which makes it even more fun. This recipe is specifically for the elephant type with the vanilla cake and frosting and stripes on the outside. We love making these with different colors and chocolate flavors. They always turn out deliciously!
Check out what our friends over at Shugary Sweets had to say about this:
“If you love those cute snack cakes, then these are going to tempt your taste buds!”
Oh yes! These are the perfect little snacks and if you decorate them pink, they can be the perfect Valentine’s treat!
Ingredients
FOR THE CAKE:
1 box Pillsbury funfetti cake mix
1 cup water
1/2 cup Wesson canola oil
3 large eggs
FOR THE FILLING:
1 1/2 cup Domino powdered sugar
1/4 cup Jet-Puffed marshmallow cream
3 Tbsp Land O’ Lakes heavy cream
FOR THE FROSTING:
2 cans Betty Crocker Vanilla frosting
1 drop pink food coloring (for each can)
1/4 cup Hershey’s white chocolate, melted
Instructions
Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine cake ingredients and beat for 2-3 minutes. Pour into prepared baking sheet.
Bake for 17-19 minutes, until cake is fully cooked. Allow to cool. Using a 2 inch cookie cutter, cut desired shape snack cakes.
Place cakes on a wire rack. Slice in half horizontally.
In a mixing bowl, beat powdered sugar, marshmallow cream and heavy cream until smooth. Spoon filling over bottom half of each cake and add the top of the cake.
Add one can of frosting to a microwave safe bowl. Heat in microwave for about 1 minute, stir until smooth and heat an additional 30 seconds until frosting is liquidy. Add one drop of pink food coloring and stir until smooth. Place wire rack of cakes over parchment paper. Drizzle melted frosting over each cake.
Repeat with second can of frosting.
Spoon all the remaining frosting on the parchment paper into the microwave safe bowl. Heat until liquidy again (about a minute). Pour over cakes one more time.
Drizzle melted white chocolate over cakes. Allow cakes to set, about 30 minutes. Refrigerate and enjoy!
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Quick Tip: Switch up the flavor by trying a chocolate cake mix instead
Thanks again to Shugary Sweets for this amazing recipe.
