I have a recipe for Canasta Cakes that I also loved as a kid and adult! The bakery in my city of Savannah that made them closed and there wasn't anywhere else who made them! I have been gifted with reproducing things.....painted and baked....and have made these Canasta cakes for friends and family who just rave about them! In fact, I have tro make 40 for a graduation party this Friday! I hope you enjoy it!

CANASTA CAKE

CAKE:
1 Duncan Hines Devils Food cake mix
1 1/4 cups strong coffee
4 eggs
1/2 cup vegetable oil

Mix above ingredients and pour into a prepared 12x12 in pan. You can use a 9x13 but the cakes will be taller.

Bake on 350 degrees until center springs back when touched. Remove from pan to cooling rack and cool. Cut into 1 1/2 in by 3 inch rectangles.

BUTTERCREAM ICING:
3 lbs confectioner's sugar
3/4 cups shortening
1/2 cup butter, softened
1 tsp vanilla
1/4 tsp salt dissolved in 2 TBS warm water
water (as needed to thin icing for spreading or piping)

Combine above and whip until fluffy. Pipe or spread a layer of icing onto each cake and set aside.

GLAZE:
1/4 cup Hershey's Especially Dark unsweetened Cocoa powder
1/2 cup butter
1 to 1 1/4 cup heavy cream
1 tsp vanilla
2 lbs confectioner's sugar
pinch of salt
slivered almonds (for garnish)

Combine the cocoa and butter in a saucepan and stir over medium heat until cocoa is dissolved. Add remaining ingredients and stir until smooth. Glaze should coat the spoon and form a crust after sitting for about five minutes.
Make sure glaze is still pourable but not so hot it melts the buttercream icing!

Cover each cake top and sides, placing almond slivers on as you go (they won't stick if the glaze hardens!) and let them harden (doesn't take long!). Pipe a star or dollop of buttercream on each cake and voila! You're done! Serve them and watch your friends adn family go nuts!
Enjoy!