Thursday, July 18, 2024

Twinkie Cake

Twinkie Cake can be made with a yellow cake mix box for that classic Twinkie flavor that everyone loves, or this recipe can be made with a chocolate cake mix or really any cake mix flavor for a different flavor combination. This recipe is perfect for any occasion because everyone really enjoys the cream filling of this cake. Serve this cake with extra cream filling, ice cream or even whipped cream for a decadent dessert.

INGREDIENTS

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

PREPARATION

Bake the cake according to the instructions on the package. When the cake is completely cool, turn the cake out of the pan onto a large plate or cutting board. If the cake is too moist, put it in the freezer for a couple of minutes and it should come out.
Cut the thickness of the cake in half with a large knife or a cake leveler. Using a second plate, remove the top of the cake and set it aside. Return the bottom half of the cake to the pan. For this part, you can make the cake very elegant and make several layers if you like.
In a medium saucepan cook 5 tablespoons of flour, 1 cup of milk, 1/4 teaspoon of salt until it thickens or has the consistency of a fine sauce. When it is too thick do not beat so well at the end. Remove from heat and add 1 teaspoon of vanilla. Let it cool down completely. Usually I put it in the refrigerator to cool it down while I do the next step.
In a medium bowl, spread with cream 1 cup of granulated sugar, 1/2 cup of Crisco, 1/2 cup of margarine and 1/2 teaspoon of salt.
When the “sauce” is completely cooled, add it to the bowl of cream ingredients and beat it for 10 minutes. It should be fluffy and have the consistency of a Twinkie filling.
This recipe makes about 2 cups of sponge. It is enough to have half an inch of filling in a 9×13 inch cake. Spread the cream filling on the bottom layer of the cake, leaving 1/4 inch of space around the outside of the cake. The cream will spread when the top layer is replaced.
Carefully turn the top layer back over the cake. Frost as you normally would. If you are going to make a cake with several layers, I recommend that you put it in the freezer so that the filling of the Twinkie will settle and not mix with the frosting if it comes off the sides. The cake does not need to be refrigerated. It keeps well during the normal life of a cake.
Serve immediately.