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1
I listed the ingredients from a Duncan Hines cake mix, so you will need to follow the directions on which ever cake mix you use.
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2
Mix well,then pour batter into wax paper lined 9x13 pan. Then bake, let cool and remove from pan.
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3
Slice lengthwise with thread or knife. Spread filling between layers and sprinkle top with powdered sugar.
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4
Filling directions: Combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. Beat until thick and fluffy. Add cooled mixture; Beat again until fluffy and spread filling between layers. If it looks curdled, you need to beat it a little longer.
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5
Like I told you, you can make them into little loaf pans or mini muffin pans. Use a pastry bag to pipe the filling into the cakes.
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6
You could be creative and add cocoa or strawberry jelly to the filling.
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7
I try and sprinkle the powdered sugar on them just before I serve them as the sugar absorbs into the cake over a short period of time. You can refrigerate them (thats the way I like them, or frozen) but they are fine left out on the counter for a day or so.
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8
I am just guessing on the servings, it all depends on the pans you use. I think I get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and I am just approximating on the 20 slices in a 9x13. Also, to be honest, I am not sure the amount of time it takes to make them. The baking time is also a guess depending on which size pans you use. I make the filling while the cakes are cooking.
