HOMEMADE TWINKIES®
These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!
Provided by Tyler
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h40m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
- Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
- Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
- To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
- When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g
STRAWBERRY TWINKIE DESSERT
This recipe makes delicious make-ahead dessert using Twinkies, cream cheese, whipped dessert topping, and strawberries.
Provided by Cali
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Combine strawberries and glaze in a small bowl.
- Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
- In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 40.1 g, Cholesterol 24.1 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.5 g, Sodium 167.6 mg, Sugar 26.7 g
HOMEMADE TWINKIES
I have made these for years. Everyone loves them. They would auction them off at a fundraiser at a local church for $5.00 each piece. I would bake 3 pans to try to fill the demand. I have used 1 cup butter and no crisco and it turned out fine. My daughter always request this for her birthday.
Provided by Melaine
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour with milk and boil until thick.
- (It will be very thick) Cool.
- Beat until fluffy and add other ingredients one at a time beating well after each addition.
- Put between layers of cooled cake.
- Let stand one day to develop flavor.
- I wrap individually in plastic wrap.
HOMEMADE TWINKIE'S AND ZINGERS
This recipe is my creation because I loved these treats as a kid and wanted my kids to experience them, but without all of the chemicals and additives and aftertaste. These are a great snack/dessert for the family. A bit time-consuming, but not bad and so worth it anyway. Enjoy!
Provided by Caroline Savage @Savage1
Categories Cakes
Number Of Ingredients 19
Steps:
- To make boats, use a piece of aluminum foil cut to about 14 inches. Fold in half lengthwise, then in half widthwise. Using a spice jar, form the foil around the jar by folding in the ends and folding down any excess foil to create a boat shape similar to a Twinkie shape. You can also buy the Twinkie pan online or in bakery supply stores. Spray with non-stick baking spray.
- To make cake: In bowl mix eggs, oil, and water until combined. Add cake mix and blend for 2 minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth. Place 2.25 oz. of batter into each boat and bake at 325° for 11-15 minutes or until a toothpick inserted in center of one comes out clean. Cool completely.
- To make filling: Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner's sugar and starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.
- For Zingers: Boil water, add Jell-O and stir to combine. Place in refrigerator for 15 - 30 minutes or until thick but not set. Place coconut flakes in food processor and pulse until flakes are very small. Dump into a dish and add cornstarch, starting with 2 T. and increasing if necessary to get a nice loose texture.
- For Twinkies: With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.
- For Zingers: Fill cakes as for Twinkles. Once that is completed, place the prepared Jell-O into a low baking dish or other container and roll the cake to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours.
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