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Take that, Hostess! This homemade version of the Ding Dong (or King Don if you’re Canadian) tastes better than the original. Plus, you don’t have to fiddle with a cellophane wrapper.
Prepare batter of one box of Devil’s Food Cake Mix according to package directions. Spread into a jelly roll pan. Bake at 350 for approximately 20 minutes. Cool completely.
Combine: sugar, evaporated milk, vanilla, butter, pinch salt and Crisco and beat with a mixer for 10-15 minutes or until fluffy. Spread in an even layer on your cooled cake.
Soften 1-2 containers of chocolate frosting in the microwave (just until it becomes slightly pourable – you don’t want it to get too hot). Spread frosting over cake.
Refrigerate until set. Serve with apologies.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!