Raspberry Twinkie Cake Food

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.

RASPBERRY TWINKIE CAKE

Steps:

• Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
• Pour thawed raspberries over Twinkies.
• Sprinkle evenly with coconut.
• Prepare the pudding. Cover with pudding and frost with whipped topping.
• Refrigerate for several hours before serving.

TWINKIE CAKE

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.

THE ULTIMATE TWINKIE CAKE!

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.

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

Steps:

• Mix cake ingredients well.
• Bake as directed on box in a 9X13 pan or two round cake pans.
• Beat filling ingredients very hard for 15-20 minutes or until creamy.
• Split cake horizontally and fill with cream mixture.

STRAWBERRY TWINKIE CAKE

Steps:

• Unwrap each Twinkie and place into a 9X13 pan.
• Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan.
• Spread the cool whip evenly on top and refrigerate for at least 2 hours.
• Top with sliced strawberries.

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.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.