Best Chocolate Twinkie Cake Recipe Recipe Fo

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CHOCOLATE TWINKIE CAKE



Chocolate Twinkie Cake image

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

1 1/2 cups sugar
1/2 cup shortening
2 teaspoons vanilla
4 eggs
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup cocoa (optional)
1 cup milk
2 tablespoons butter
1/3 cup shortening
1 1/3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
2 drops lemon extract

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.

TWINKIE CAKE RECIPE - (4.3/5)



Twinkie Cake Recipe - (4.3/5) image

Provided by lisapearce

Number Of Ingredients 11

FILLING:
1 box cake mix
1 can frosting
5 tablespoons flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 teaspoon salt

Steps:

  • Bake cake according to package directions, when the cake is completely cooled, turn the cake out of the pan onto a large plate or platter or cutting board. If the cake is really moist put the cake in the freezer for a couple minutes and it should pop right out. Cut the thickness of the cake in half with a large knife or cake leveler. Using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to. In a medium saucepan cook 5 tablespoons flour, 1 cup milk, 1/4 teaspoon salt until thick or the consistency of a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 teaspoon vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 cup granulated sugar, 1/2 cup Crisco, 1/2 cup margarine and 1/2 teaspoon salt. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of a Twinkie filling. This recipe makes around 2 cups of fluff. It is enough to have a 1/2-inch of filling in a 9x13-inch cake. Spread the cream filling on the bottom cake layer, leaving 1/4-inch of space around the outside of the cake. The cream will spread out when the top layer is put back on. Carefully flip the top layer back onto the cake. Frost as you normally would. If you are going to do a cake with multiple layers, I would recommend putting the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. The cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake. Serve immediately.

THE ULTIMATE TWINKIE CAKE!



The Ultimate Twinkie Cake! image

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

1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box chocolate cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
5 tablespoons flour
1 cup sugar
2 teaspoons vanilla
1 cup water
1/2 cup shortening
1/2 cup margarine

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

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