Chocolate Twinkie Cake
Description
This cake will take you back to your childhood when Twinkies were the treat in your school lunchbox. Adults and kids will all thank you for making this fun treat.
Ingredients
1 1⁄2 c. sugar
1⁄2 c. shortening
2 t. vanilla
4 eggs
Dry ingredients:
2 c. flour
3 t. baking powder
1⁄2 t. salt
1 c. cocoa, optional
1 c. milk
Filling:
2 T. butter
1⁄3 c. shortening
1 1⁄3 c. powdered sugar
1⁄3 c. evaporated milk
1 t. vanilla
2 drops lemon extract
**Leave out the cocoa to make it even more like aTwinkie, if you wish.
Directions
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Preheat oven to 350 degrees. Grease a 13 x 9 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 3 or 4 portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl; beat for 1 more minute or so.
Pour into the prepared pan; smooth out the top; smack pan firmly against countertop 2-3 times to remove bubbles.
Bake 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
While cake is cooling, prepare the filling:
Cream butter and shortening; add sugars, then milk, vanilla and lemon extract; beat until very fluffy and creamy; set aside.
When cake is cooled, use a serrated knife to slice horizontally in half, depth-wise.
Remove the top half of the cake, sliding hands between the 2 layers and lift up; liberally spread filling over the bottom section, keeping the edges clean.Place the top half of cake on filling, press gently.
Cover; allow to sit for a day to develop flavors.
Cut into rectangles to resemble the traditional Twinkie-cake shape. Serve.
**This recipe is easily halved and made in an 8 or 9 inch pan, too.
16-20 servings.