TWINKIE CAKE
If you like Twinkies, you will sure love this cake. This is an easy cake because there is no baking. With the maraschino cherries on top of the cake, it is a pretty cake for the Christmas holidays.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Split Twinkies in half.
- Place in a 13 x 9 inch baking dish, filling side up.
- Mix 4 cups of cold milk and vanilla puddings together.
- Spread pudding mixture over the Twinkies.
- Layer the drained pineapple.
- Layer sliced bananas over pineapple.
- Cover with Cool Whip.
- Sprinkle with nuts and place cherries on top.
- Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
- You can use fresh strawberries also, or whatever you want.
Nutrition Facts : Calories 264.3, Fat 9.6, SaturatedFat 7.3, Cholesterol 13.7, Sodium 339.9, Carbohydrate 42.5, Fiber 1.1, Sugar 34.7, Protein 4
CHOCOLATE TWINKIE CAKE
Age is NOT a factor in who loves this cake--I've had adults and children go gah-gah over this little kitchen creation! Cutting the cake horizontally is the hardest part of the whole deal; don't be a perfectionist because no one is going to take measurements on how evenly you sliced it! :-) Leave out the cocoa...and this is a very close cousin to the Twinkie Cakes you found in your lunch box when you were a child!
Provided by Debber
Categories Dessert
Time 55m
Yield 1 13x9 pan, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350; grease a 13x9 pan.
- In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
- In a separate bowl, combine remaining DRY ingredients; set aside.
- Pour milk into a measuring cup.
- In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
- Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
- Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
- While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
- When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
- Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
- Place top half of cake on filling, press gently.
- Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
- This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
- Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.
CHOCOLATE TWINKIES WITH HOMEMADE FILLING
This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 8 Twinkies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Mix cake mix, eggs, milk and pudding together.
- Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
- Remove pan from oven and let cool for 5 minute.
- Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
- In meantime, prepar snack cake filling.
- Filling:.
- In small saucepan cook flour and milk over medium heat until paste forms.
- Stir constantly and do not allow mixture to brown.
- Remove from heat and cool for 1 minute.
- Add vanilla and stir until smooth.
- Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
- In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
- Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
- To fill snack cakes:.
- Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
- Gently insert tube into underside of cake, about halfway through the cake.
- Using gentle pressure, squeeze a small amount of filling into cake.
- You'll feel the cake expand under your fingers.
- Do not overfill, or the cake will burst.
- Repeat for a total of 3 times (different areas) per cake.
- Store cakes well covered at room temperature.
Nutrition Facts : Calories 549.3, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.4, Sodium 810.2, Carbohydrate 74.9, Fiber 2, Sugar 45.4, Protein 8.3
THE ULTIMATE TWINKIE CAKE!
This is an Excellent cake! I get requests from my co-workers all the time! One of the great things about this cake is that it can be inter-changeable. You can be creative and use whatever flavor cake mix you like, and you can change the flavor of the filling. You can also make this in a 9x13 pan, mini loaf pans, or mini muffin pans (my new personal favorite!) Try this cake and your kids will love it! It is also a great cake for parties or get togethers. Enjoy!
Provided by Smile1968
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- I listed the ingredients from a Duncan Hines cake mix, so you will need to follow the directions on which ever cake mix you use.
- Mix well,then pour batter into wax paper lined 9x13 pan. Then bake, let cool and remove from pan.
- Slice lengthwise with thread or knife. Spread filling between layers and sprinkle top with powdered sugar.
- Filling directions: Combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. Beat until thick and fluffy. Add cooled mixture; Beat again until fluffy and spread filling between layers. If it looks curdled, you need to beat it a little longer.
- Like I told you, you can make them into little loaf pans or mini muffin pans. Use a pastry bag to pipe the filling into the cakes.
- You could be creative and add cocoa or strawberry jelly to the filling.
- I try and sprinkle the powdered sugar on them just before I serve them as the sugar absorbs into the cake over a short period of time. You can refrigerate them (thats the way I like them, or frozen) but they are fine left out on the counter for a day or so.
- I am just guessing on the servings, it all depends on the pans you use. I think I get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and I am just approximating on the 20 slices in a 9x13. Also, to be honest, I am not sure the amount of time it takes to make them. The baking time is also a guess depending on which size pans you use. I make the filling while the cakes are cooking.
Nutrition Facts : Calories 267.4, Fat 14.8, SaturatedFat 2.9, Cholesterol 28.4, Sodium 208.6, Carbohydrate 31.9, Fiber 0.3, Sugar 21.3, Protein 2.3
TWINKIE CAKE
A moist yellow cake with a sweet, creamy, buttery center filling! This tastes WAY better than a twinkie snack cake!!! A must try!!!!
Provided by robingracejohnson
Categories Dessert
Time 35m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- For cake:.
- Preheat oven to 350 degrees.
- Beat all cake ingredients together with mixer on medium speed for 2 minutes.
- Place in a greased 9X13 pan.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Let cake cool completely.
- For Filling:.
- Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste). NOTE: this takes a while; you will think that it isn't going to thicken, but just keep stirring. Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast. Keep stirring vigourously until the mixture looks like paste.
- Remove from heat and let cool completely in the refrigerator for a couple hours.
- When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
- To Assemble Cake:.
- Remove cake from pan.
- Slice in half and remove the top and set aside.
- spread filling onto bottom half of cake.
- Return top portion of cake to the top.
- Serve now or place back into refrigerator to chill.
- Store leftovers on refrigerator.
Nutrition Facts : Calories 996.5, Fat 83.6, SaturatedFat 21.6, Cholesterol 59.6, Sodium 446.4, Carbohydrate 60.1, Fiber 0.6, Sugar 43, Protein 4.4
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