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."
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yield
12 to 15
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For don't knock it till you've tried it raisin cake
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1 pkgduncan hines yellow cake mix
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1 1/4 craisins
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1 1/2 Tbspall purpose flour
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2 cmarshmallow creme
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1/2 ccrisco shortening
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2 tspwater
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1/4 tspsalt
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1/2 cpowdered sugar
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1/2 tspvanilla extract
How To Make don't knock it till you've tried it raisin cake
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1Preheat 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.
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2Prepare 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.
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3Bake according to the cake mix directions. When done, remove from oven and cool completely. While cake is cooling, prepare the Creme Icing.
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4Combine 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.
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5Spread over cake. Makes 1 1/2 cups.
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6You can easily double this recipe if you require more icing. Any extra icing can be frozen and used on cookies or cupcakes. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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