TWINKIE CAKE
A moist yellow cake with a sweet, creamy, buttery center filling! This tastes WAY better than a twinkie snack cake!!! A must try!!!!
Provided by robingracejohnson
Categories Dessert
Time 35m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 996.5, Fat 83.6, SaturatedFat 21.6, Cholesterol 59.6, Sodium 446.4, Carbohydrate 60.1, Fiber 0.6, Sugar 43, Protein 4.4
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 RECIPE - (4.3/5)
Provided by lisapearce
Number Of Ingredients 11
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.
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.
TWINKIE CAKE
If you like Twinkies, you will sure love this cake. This is an easy cake because there is no baking. With the maraschino cherries on top of the cake, it is a pretty cake for the Christmas holidays.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Split Twinkies in half.
- Place in a 13 x 9 inch baking dish, filling side up.
- Mix 4 cups of cold milk and vanilla puddings together.
- Spread pudding mixture over the Twinkies.
- Layer the drained pineapple.
- Layer sliced bananas over pineapple.
- Cover with Cool Whip.
- Sprinkle with nuts and place cherries on top.
- Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
- You can use fresh strawberries also, or whatever you want.
Nutrition Facts : Calories 264.3, Fat 9.6, SaturatedFat 7.3, Cholesterol 13.7, Sodium 339.9, Carbohydrate 42.5, Fiber 1.1, Sugar 34.7, Protein 4
CHOCOLATE TWINKIE CAKE
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
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.
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- Preheat the oven to 325º Fahrenheit for dark pans or 350º Fahrenheit for light or glass pans. Grease 2 9” square cake pans with shortening, then dust with flour. (The only note I made here is that by putting shortening and flour up the sides of the pan, the cake did not cling to the pan and the sides slightly sunk in as it cooled, so possibly by greasing just the bottom only it would cling to the side better?) You can also line the pans with parchment paper to ensure they come out cleanly.
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