Don't Knock It Till You've Tried It Raisin Cake
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1 pkgduncan hines yellow cake mix
1 1/4 craisins
1 1/2 Tbspall purpose flour
2 cmarshmallow creme
1/2 ccrisco shortening
1/2 cpowdered sugar
1/2 tspvanilla extract
How to Make Don't Knock It Till You've Tried It Raisin Cake
- 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.