Copycat Little Debbie Christmas Tree Cakes

Ingredients:

Directions:

1. Grease two sheet pans that are approximately 12x17-inches in size and line each with parchment paper. Preheat the oven to 350 degrees F.
2. Prepare the cake mix according to package directions. Divide the cake mix evenly between the two sheet pans and smooth into even layers. Bake for about 10 minutes or until the center is set and springs back when touched. Set aside to cool completely.
3. Prepare the filling. Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer and beat until stiff peaks form. Add the marshmallow fluff and beat again.
4. Spread the filling over one of the cake pans. Invert the second cake on top of the frosting layer. Cover with plastic wrap (you can leave the parchment paper on for now) and refrigerate for at least 2-3 hour or overnight.
5. Once the cake is chilled, use a tree shaped cookie cutter to cut out tree shaped, about 3-4-inch in size, and place them on a tray.
6. ***A metal cookie cutter will work better than a plastic cookie cutter***
7. Place in the freezer for at least 60 minutes before coating.
8. Once the cake is chilled, add the almond bark and shortening to a microwave safe bowl and heat according to package instructions. You want the chocolate to be completely melted and smooth.
9. Line a sheet pan with parchment paper and remove the cakes from the freezer. Dip each frozen cake into the melted chocolate using 1-2 forks, making sure it’s completely coated, and carefully lift out, letting excess chocolate drip off. Place on the parchment lined sheet pan and immediately add green sanding sugar. You want to do this before the chocolate hardens.
10. Repeat with the remaining cakes until all are covered.
11. Pipe the red icing over each cake in a decorative line pattern to resemble Little Debbie Christmas Tree Cakes.
12. Serve and enjoy!
13. Store any leftovers in an airtight container on the counter.