Twinkie Orange Ice Cream Cake Steph Recipes

TWINKIE CAKE

Steps:

• For the cake, prepare yellow cake according to package directions (for 2 9-inch layer cake pans). Cool completely.
• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Sprinkle generously with powdered sugar. Slice and enjoy!

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 DREAMSICLE DESSERT

Steps:

• Arrange the Twinkies cut side up in a 9 x 13 inch baking dish.
• In a small bowl, stir together the Jell-O and boiling water.
• When Jell-O is dissolved, put the mixture in the refrigerator to cool for 10 minutes.
• To hasten the process, drop in an ice cube -the extra liquid won't hurt anything.
• In a large bowl, beat together the pudding mix, milk and coffee creamer for 2 minutes or until slightly thickened.
• Add the orange Jell-O mixture to the pudding mixture and stir until smooth.
• Fold in two-thirds of the whipped topping.
• Pour the orange mixture over the cut Twinkies.
• Cover with plastic wrap and chill for 6-8 hours.
• Before serving, spread the remaining whipped topping over the top.

STRAWBERRY ICE CREAM TWINKIE CAKE

Steps:

• Line 9" spring-form pan with enough plastic wrap to overhang side by 4". Cut 9 Twinkies in half lengthwise (through center of top); arrange against side of pan, cut side facing center. Arrange remaining 5 Twinkies over bottom of pan to cover completely.
• Spread 3 cups ice cream over Twinkies on bottom of pan. Evenly spread strawberry preserves over ice cream; spread remaining ice cream over preserves. Using plastic wrap overhang, cover cake; freeze until firm, at least 2 hours.
• Remove side of pan and plastic wrap from cake. Spread top with whipping topping, or, if desired, transfer to large pastry bag fitted with star tip and pipe on top of cake. Garnish with strawberries. Serve immediately.

HOMEMADE TWINKIES®

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.