#### For the Cake:

1. Preheat the oven to 350°F. Spray and line two 18×13-inch half sheet pans with parchment paper.
2. In a stand mixer or using a hand mixer, combine the cake mix, corn starch, sugar, water, eggs, vanilla, and oil until mixed, about 1 minute.
3. Add flour, salt, and sour cream. Mix on medium until smooth, 2-3 minutes.
4. Divide the batter evenly between both pans and smooth it out. These cakes will be thin. Bake for 15-18 minutes, or until fully cooked. Let cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.

#### For the Filling:

1. In a stand mixer or with a hand mixer, beat marshmallow creme and butter on medium-high speed until smooth, about 1 minute.
2. Add powdered sugar, vanilla, salt, and 2 tablespoons of heavy cream or milk. Mix on medium speed until smooth. Add more cream if needed until it’s spreadable but not too thin.

#### For Assembly:

1. Once the cake has cooled, cut out 32 hexagons using a 2-inch cookie cutter. Dip the cutter in flour between cuts to avoid sticking.
2. Spread filling on half of the hexagons and top with another. Place on a lined jelly roll pan and freeze for 1 hour or up to 24 hours. The longer they freeze, the easier they are to work with.

#### For the Coating:

1. In a large heatproof bowl, melt the almond bark in 30-second intervals, stirring in between until fully melted. Stir in Crisco until smooth. Let cool for 3-5 minutes before dipping the cakes.
2. In a small bowl, melt the chocolate wafers and pour into a piping bag with a small round tip.

#### To Decorate:

1. Dip the frozen cakes into the melted almond bark and place on a cookie rack covered in wax or parchment paper. Let set for 10 minutes.
2. Drizzle with melted chocolate in arched lines to create the classic design.