Preheat the oven to 375 degrees F and line to half-sheet pans with parchment paper and spray the paper with a non-stick cooking spray.

In a large mixing bowl, beat the eggs for 5-6 minutes until they are thick and a light pale color.  Then add in the cake mix, powdered sugar, water and oil.  Mix on low speed for 1-2 minutes (scraping the sides of the bowl) until combined.

Then place half of the batter into each pan and spread it out evenly.  Gently tap the pans on the countertop to remove any bubbles from the batter.

Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely at room temperature.

Place all the filling ingredients in a large mixing bowl.  Mix with a hand held or stand up mixer until light and fluffy (3-5 minutes). Carefully remove both of the cakes from the sheet pans.

Place one of the sheet cakes on a working surface and gently spread the filling out on top of the cake. Then place the 2nd sheet pan cake on top.

Try to have the cake with the smoothest top on the top of the 2 cakes. Use a thick tree cookie cutter to cut out the individual tree cakes.  Then place them in the freezer for at least 2 hours (or more) until they are firm.

Place the almond bark in a large microwave safe bowl.  Microwave in 30 second increments until the almond bark is melted and smooth.

Then stir in the shortening. Dip each of the frozen tree cakes in the almond bark mixture.  Making sure that the cakes are completely covered.

Use 2 forks to carefully remove the trees and place them on wax paper to cool.  Immediately sprinkle the green sanding sugar over each cake before the almond bark dries.

Continue this process until all the trees are coated and topped with sprinkles. Once the trees are completely dry, use the red icing to drizzle red stripes over each cake. Allow for this icing to dry as well.

Then the cakes are ready to serve and enjoy!