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."
prep time
20 Min
cook time
25 Min
method
Bake
yield
12 to 15
Ingredients
- 1 package duncan hines yellow cake mix
- 1 1/4 cups raisins
- 1 1/2 tablespoons all purpose flour
- 2 cups marshmallow creme
- 1/2 cup crisco shortening
- 2 teaspoons water
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
How To Make don't knock it till you've tried it raisin cake
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Step 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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Step 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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Step 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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Step 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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Step 5Spread over cake. Makes 1 1/2 cups.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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