Crisco No-Stick Cooking Spray
1 (18.25 oz.) Pillsbury Reduced Sugar Devils Food Cake
1/2 cup Crisco Butter Shortening
2 large eggs
1 tablespoon water
1/3 cup Pillsbury Reduced Sugar Vanilla Frosting
1/3 cup Pillsbury Reduced Sugar Chocolate Fudge Frosting
Heat oven to 350 degrees F. Lightly spray large cookie sheet with no-stick cooking spray. Place cake mix in large mixing bowl. Melt shortening in microwave-safe bowl in microwave on high for 30 seconds. Stir until smooth. Add melted shortening, eggs and water to cake mix. Stir with wooden spoon until evenly moistened. Batter will be stiff. Spray hands with no-stick cooking spray. Work dough with hands until cake mix is totally absorbed.
Divide dough in half. Shape each half into a 9x3-inch loaf on prepared cookie sheet. Bake for 25 minutes. Remove from oven. Cool on cookie sheet for 15 minutes. Cut each loaf into 3/4-inch slices. Stand upright on cookie sheet. Bake an additional 15 minutes. Remove from oven. Cool 10 minutes.
Place each frosting in a separate quart-size resealable freezer bag. Close. Microwave on high for 8 seconds or just until soft. Knead gently in bag. Press frosting to one corner of bag. Cut very small opening off the corner. Drizzle each frosting over cooled biscotti to make stripes.