Chocolate Twinkies Food

CHOCOLATE TWINKIES WITH HOMEMADE FILLING

Steps:

• Cake:.
• Mix cake mix, eggs, milk and pudding together.
• Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
• Remove pan from oven and let cool for 5 minute.
• Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
• In meantime, prepar snack cake filling.
• Filling:.
• In small saucepan cook flour and milk over medium heat until paste forms.
• Stir constantly and do not allow mixture to brown.
• Remove from heat and cool for 1 minute.
• Add vanilla and stir until smooth.
• Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
• In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
• Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
• To fill snack cakes:.
• Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
• Gently insert tube into underside of cake, about halfway through the cake.
• Using gentle pressure, squeeze a small amount of filling into cake.
• You'll feel the cake expand under your fingers.
• Do not overfill, or the cake will burst.
• Repeat for a total of 3 times (different areas) per cake.
• Store cakes well covered at room temperature.

CHOCOLATE TWINKIES

Steps:

• Bake your favorite chocolate cupcakes, cool completely.
• Beat remaining ingredients with electric mixer on highest speed for 5 minutes or more.
• Add 5 tbsp powdered sugar.
• Beat until mixed in well.
• Use a medium tip (for cake decorating) to make a hole in the top of the cupcake and push some of the filling inside.
• Frost with chocolate frosting.

CHOCOLATE COVERED TWINKIES ON A STICK

Steps:

• Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
• Place each on a waxed paper lined cookie sheet and freeze until firm.
• Melt the chocolate on top of a double boiler or in the microwave until smooth.
• Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
• Continue until all are dipped and decorated.
• Allow to dry completely before wrapping or serving.
• Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.

CHOCOLATE TWINKIE TRIFLE

Steps:

• Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
• In a bowl, combine the pudding mix and milk and stir according to the package instructions.
• Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
• Place half of the Twinkie crumbs in the bottom of the trifle bowl.
• Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
• Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
• Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
• Refrigerate for 4 to 5 hours before serving.

CHOCOLATE TWINKIE CAKE

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.