Copycat Little Debbie Zebra Cakes

CAKE

1. Preheat the oven to 350° F and using a large mixing bowl, add the cake mix, milk, melted butter, vanilla, 3 eggs and the egg yolk. Mix until there are no more dry lumps and it’s smooth. Line a 9x13 baking dish with parchment paper and spray the parchment paper with non-stick cooking spray. Pour the batter in the lined baking dish.
2. Bake in the oven for 25-30 minutes or until a toothpick comes clean when you poke it. Let the cake cool for 15 minutes. Place another piece of parchment paper down on a tray, lift the cake out the dish by grabbing the sides of the parchment paper and then flip the cake upside down onto the parchment paper you laid out. Place the 9x13 on top of the cake and slightly press down, let the dish rest on top while it continues to completely cool down. Once cool, place in freezer for 1 hour.

BUTTERCREAM FILLING

1. In a large mixing bowl, add the softened butter and beat with an electric hand mixer until light and fluffy. Add the vanilla extract and the powdered sugar 1 cup at a time. Beat again for around 3-5 minutes. Add 3 tablespoon of milk and beat again. Scoop into a large zip lock bag and zip up and cut a small piece off the corner of the bag, set aside.
2. Once the cake is frozen, take it out and cut into 3 inch circles. A cookie cutter or a straight edged cup will work! With the small circles cut them in half from the side. Pipe on the icing in a circle on top of one of the sliced circle cakes, then place the top to it back on it and slightly press down to make a sandwich. Place back on the parchment paper lined tray. Repeat with the others. Place back in the freezer while you melt the chocolate.

COATING

1. In a large microwaveable bowl, add the almond bark to it and microwave in 30 second increments until melted. In a small bowl, add the semi-sweet chocolate and stir every 30 seconds until melted. Add to a small zip lock bag and cut a tiny piece of the corner off. Bring the cakes back out from the freezer, pick one up by having a thumb on the bottom and your index finger on the top piece and dip the sides into the white almond bark, twist until all the sides are coated. Place on the parchment paper and repeat with the others. Take a large spoon and scoop a bit of almond bark up and pour on top of the cakes and lightly smooth it out if you need to. It should harden right away. Take the chocolate and make zebra stripes or wavy lines across the tops of the cakes. Allow it to harden and then serve and enjoy!!