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
If you're having a Twinkie craving, try this cake, which makes the Ultimate home-made version! My husband claims it's much better than the original. See if you agree...
Provided by Claire de Luna
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
- Combine flour, baking soda and salt in medium bowl.
- Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
- Add flour mixture alternately with buttermilk, heating well after each addition.
- Blend in vanilla and almond extract.
- Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
- Add cream of tartar and beat at high speed until soft peaks form.
- Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
- Pour batter evenly into prepared pan and smooth with cake spatula.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Loosen edges and remove to racks to cool completely.
- Fill layers with Twinkie Creme Filling.
- For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
- Let this mixture cool.
- Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
- Add the salt solution to the filling mixture and combine.
- Makes 1-1/2 cups of creme filling.
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