Twinkie Cake Food

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.

GIANT TWINKIE BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease a Bundt pan with cooking spray (be generous!) and dust with flour, tapping out any excess. In a large bowl using a hand mixer, beat cake mix, pudding mix, eggs, melted butter, and 1 cup water until smooth and combined.
• Pour batter into prepared pan and bake until a toothpick inserted into cake comes out clean, about 45 minutes.
• Let cake cool in pan 10 minutes, then invert onto a wire rack to cool completely. Carefully place back in Bundt pan.
• In a large bowl using a hand mixer, beat butter until light and fluffy, then add marshmallow creme, powdered sugar, and vanilla and beat until smooth. Gradually add heavy cream if mixture is too stiff and transfer to a large piping bag or resealable plastic bag with the end snipped.
• Using a teaspoon, scoop out 8 to 10 large holes around bottom of cake, making sure not to cut through the top. Pipe filling into holes, then carefully invert cake onto a serving platter and dust with powdered sugar.

TWINKIE® CAKE

Steps:

• Beat milk and pudding mix together in a bowl using an electric mixer until thickened and creamy, about 2 minutes.
• Arrange snack cake halves, cream-side up and cakes touching each other, in a 9x13-inch baking dish; top with bananas. Spread vanilla pudding over banana layer; top with pineapple. Spread whipped topping over pineapple layer. Cover dish loosely with plastic wrap and refrigerate at least 1 hour.

EASY TWINKIE® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
• Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans.
• Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
• Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
• Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.

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:

• 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.

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.

HOMEMADE TWINKIE BUNDT CAKE

Steps:

• Preheat oven to 325°F. Prepare a Bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.
• In a medium bowl, stir together flour, baking powder and salt.
• In the bowl of a stand mixer (or a large bowl) beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.
• Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.
• Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.
• Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.
• Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.
• For Filling: Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.
• For Assembly:This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a sheet pan so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.
• Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. (Like I might have.) Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.
• Using the marshmallow filling (you haven't eaten it all yet, have you?), stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.
• When you've used up all the filling, flip the cake over (carefully!!!) onto your serving dish. Sprinkle the whole Bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake!

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.

BEST STRAWBERRY TWINKIE CAKE RECIPE

Steps:

• Detailed instructions are below if you are not clear how to make this dish, but basically:
• Unwrap Twinkies and cut them long ways.
• Layer in pan
• Mix vanilla pudding and pour over Twinkies.
• Add strawberry and gel mixture.
• Top with whipped cream.

TWINKIE CAKE

Steps:

• For the cake, prepare yellow cake according to package directions (for 2 9-inch layer cake pans). Cool completely.
• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Sprinkle generously with powdered sugar. Slice and enjoy!

TWINKIE CAKE

Steps:

• 1. Bake cake according to directions. Let cool completely.
• 2. Gather all ingredients for frosting.
• 3. Frosting: After cake has cooled, cook the flour and milk together over med low heat until thick. This takes me several minutes because I don't want to scorch the mixture. I just take it on and off the heat stirring constantly. It gets pretty thick, kind of like pudding. Let cool.
• 4. Add the cooled flour and milk mixture with the rest of the frosting ingredients. Beat until fluffy. This takes a few minutes. This isn't sweet enough for us, so I add 4 T confectioners sugar while beating. This is optional. Cut cake in half, add all the frosting on top of this half , then place the other half of the cake on top of the icing.
• 5. Keep cake refrigerated and covered. Enjoy!
• 6. If you want your filling really white, use clear vanilla. If you don't have it, the regular is fine.