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
TWINKIE CAKE
Make and share this Twinkie Cake recipe from Food.com.
Provided by Indiana Nurse
Categories Dessert
Time 1h
Yield 1-2 cakes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 6492.7, Fat 392.4, SaturatedFat 97.3, Cholesterol 876.5, Sodium 5567, Carbohydrate 704.3, Fiber 5.8, Sugar 521, Protein 48.7
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
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