1 - 2 layer devil's food cake
1 icing recipe that I got from this friend:
1 1/2 cups shortening
1/2 cup vegetable oil-based margarine
1 lb icing sugar
1/2 tsp each vanilla, almond and lemon extract
1/3 cup carnation evaporated milk or regular milk
Store bought (Ssshh!) cookies
sprinkles
1/3 cup chocolate ganache (optional)
Bake the cake in 2 - 8" round pans as directed on package and cool completely. I had time to freeze them to make it easier to frost.
Beat the icing ingredients together.
Set the bottom layer on a plate then spread a layer of ganache on if using. I had this leftover from my Tiramisu Yule Log.
You can find the recipe here:
http://hotandcoldrunningmom.blogspot.com/2017/12/tiramisu-yule-log.html
Set in fridge 5 minutes then add a layer of frosting. Top with second cake layer and spread a thin crumb coat of icing over all.
Finish up with a nice smooth(ish) coat and top with sprinkles. If you want add M & M candies to decorate the cookies then smear some icing on the back of each cookie and place along the side of the cake.
I was worried that the cookies might get soft after being on the cake so I put them on only a couple of hours before serving. But they were still ok on the leftover cake 24 hours later!
It may not be the prettiest cake but it was made with love.
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