And when birthdays come around, it is usually the desired choice for a "cake".
In my never ending quest to eliminate those hydrogenated fats from our diet, these favorites also had to have a make over.
I was kind of nervous about changing them for this occasion, because I didn't want to mess them up.
But it was all for naught.
They came out so good - especially the cream filling.
Using butter instead of shortening made the cake part thinner, which made them spread out a bit more on the baking sheet.
Perhaps a bit less on the fats the next time, well see.
The filling - well that was just something else.
My recipe called for 3/4 cup of shortening, which I substituted with butter.
I ended up adding a bit more confectioner sugar and marshmallow fluff than the recipe called for.
It was rich - not as much was needed between the cakes.
But since they were thinner too the whole dessert didn't have the thickness they usually do.
My son was too pleased with them and everyone voted to keep the changes.
The butter is more expensive than the shortening, but it is so worth it in the taste department!