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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Twinkie Cake Recipe

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This recipe for Twinkie Cake is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
cake:
1 yellow cake mix
1/2 c. oil
1 cup water
4 eggs
1 pkg. instant vanilla pudding

Filling:
1 c. milk
5 Tbsp. flour
1/2 c. vegetable shortening (Crisco)
1/2 c. softened margarine
1 c. granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
Directions:
Directions:
Mix cake mix, oil, water, eggs and pudding. Bake at 350° according to cake mix directions. Cool; split in half (dental floss does a great job). This is a tricky task and often results in broken cake. Fortunately, the filling will hold it together. Put half the cake back in the pan cut side up. I usually put the top of the cake in the bottom and use the bottom of the cake for the top. For the filling, gradually add milk to the flour. Cook, stirring constantly, until thick. Cool. With mixer beat together Crisco, margarine, sugar, vanilla and salt. Gradually add cooled flour mixture. Beat at highest speed for 4 minutes. Spread on cut surface. Put other half of cake on top. Tastes best if refrigerated.
Personal Notes:
Personal Notes:
Katy belives this is much better if you use a devil's food cake mix and make a Ho Ho cake instead.

 

 

 

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