"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hostess Twinkies Recipe

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This recipe for Hostess Twinkies, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nel Pisors
Added: Monday, May 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups flour
1 1/2 cups sugar
1 T. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
3/4 cup cold water
2 tsp. vanilla
7 egg yolks
7 egg whites
1/2 tsp. cream of tartar
Filling:
6 T. flour (rounded)
1 1/2 cups butter and Crisco mixture
1 1/2 cups sugar
1 cup cold milk (Scant)
2 tsp. vanilla

Directions:
Directions:
Cake:
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tarter until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes in a 350 preheated oven. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
Filling:
Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

 

 

 

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