Homemade “Little Debbie Cakes”

From the supermarket:
• 5 egg whites
• 5 egg yolks, beaten
• 2 cups sifted confectioners’ sugar
• 4 tablespoons regular cocoa
• Crisco All-Vegetable Shortening
• All-purpose flour
• Wax paper
• 3 tablespoons milk
•  1 cup heavy cream, whipped and flavored with sugar and vanilla
Beat egg whites until frothy. Add one cup confectioners’ sugar and beat until stiff. Add three tablespoons cocoa and mix well. Fold in egg yolks. Grease a ten-by-fifteen inch jelly roll pan with vegetable shortening. Line the bottom
of the pan with a sheet of wax paper, then grease and flour the wax paper and the inside of the rest of the pan. Spread the cake mixture evenly in the pan and bake twenty minutes at 375 degrees Fahrenheit.
While the cake bakes, combine the milk, one cup confectioners’ sugar, and one tablespoon cocoa to make icing. Blend until smooth.
Sprinkle confectioners’ sugar over a clean dish towel, and turn out the baked cake on it. Cover the cake with a second dish towel dampened with water until the cake cools. Spread with whipped cream over the top of the cake. Roll up both ends of the cake toward the center, creating two rolls. Cut the rolls apart, cut each roll in half, and frost with icing. Makes four cakes.

4 thoughts on “Homemade “Little Debbie Cakes”

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