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Twinkie Cake Recipe

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This recipe for Twinkie Cake, by , is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Kasper

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
1 pkg. Yellow Cake Mix
1 - 3.4 oz. Instant Vanilla Pudding
1/2 cup butter flavor Crisco shortening
1 1/4 cups milk
4 eggs

Directions:
Directions:
Slowly mix all together in a mixing bowl, beat on medium speed for 2 minutes. Pour into a greased and floured 9 x 13 inch baking pan and bake at 325 for 30 to 35 minutes. Cool for 15 minutes than turn out onto a cooling rack to cool completely.
 

Frosting


Ingredients:  
Ingredients:  
1 cup milk
5 Tlbs flour
1 cup butter
1 cup sugar
1 tsp vanilla extract
36 ozs. frozen raspberries, thawed
1/3 cup sugar

Directions:
Directions:
In a small sauce pan on medium heat, combine milk and flour until smooth and bring to a boil, stirring constantly. Boil for 1 minute. Mixture will be very thick, take off heat and cool completely. In a large mixing bowl combine butter, 1 cup sugar and vanilla, beat on high speed until sugar is dissolved and mixture is light and fluffy, then add cooled flour mixture and beat for 5 minutes, frosting will be light and creamy. To assemble the cake cut it in half horizontally, remove the top layer and evenly spread all the frosting onto the top of the bottom layer. Place top cake layer on frosted bottom layer and press lightly down. Smooth cake sides with spatula where frosting might have squeezed out from between the two layers. Set aside until ready to serve.
* Serve with thawed raspberries that have been sweetened with 1/3 cup sugar.

Personal Notes:
Personal Notes:
Rachel Kasper loves this dessert and asks for it for her birthday every year.

 

 

 

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