Twinkie Cake Recipe 435

TWINKIE CAKE

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.

TWINKIE CAKE

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.

TWINKIE CAKE RECIPE - (4.3/5)

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.