• Preheat the oven to 350 degrees. Line an 9 x 13 inch cake pan with parchment paper. Allow the paper to hang over the edges for easy removal. Sift the dry cake ingredients into a large mixing bowl until there are no lumps. Whisk the wet cake ingredients into the dry ingredients until fully combined and a smooth, thick batter forms.
• Spread the batter evenly in an 8 X 10 inch rectangle in the prepared cake pan. Bake in the preheated oven for 15 to 20 minutes or until golden and firm. Once baked, remove the cake slab from the oven and cool in the pan about 15 minutes. Grasp overhanging parchment paper and transfer the slab to a wire rack
• Leave the paper attached to the slab. transfer the slab on the rack to the freezer and freeze 15 minutes until firm not frozen.

Filling

• Beat the frosting and powdered sweetener together for 1 minute until combined and creamy. Place filling in the refrigerator until the cakes have chilled. once chilled, remove the cake slab from the freezer. Use a cookie cutter or knife and cut the cake slab into Christmas tree shapes. Remove the filling from the refrigerator.
• Spread 1 TBS of the filling onto half of the trees. Top the filling with a plain tree and gently press to seal the layers. Place the cakes onto a lined baking sheet. Place the cakes in the freezer for another 15 minutes until firm

Coating

• Melt the carefully chocolate until completely smooth. Remove the cakes from the freezer. Place the cakes one at a time into the melted chocolate. Spoon the chocolate over the top and sides of the cakes until fully coated. Place the coated cake back onto the lined baking sheet.
• If desired sprinkle the coated trees with green sprinkles or sand sugar substitute. If desired mix red food coloring with the extra melted chocolate. Use a spoon and drizzle the chocolate in lines over the trees. Place the refrigerator 15 minutes or until chocolate is firm. Remove and serve