Sunday, November 6, 2011

Twinkie Cake


This is some goood cake! Brad made this, and made a few changes from the original recipe. 

1 box yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

Filling
5 tablespoons flour
1 cup milk
1/2 butter or margarine, softened
1/4 cup powdered sugar
1/4 cup shortening
1 cup sugar
1/8 teaspoon coconut extract
1/2 teaspoon salt
fresh raspberries (optional)

1. In a mixing bowl, beat cake mix, pudding mix, and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.

2. In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.

3. In a mixing bowl, cream the butter, shortening, powdered sugar, sugar, coconut, and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving size-pieces. Garnish with raspberries, if desired.

{Kudos to allrecipes.com. The original recipe is called Cream Cake Dessert}

No comments:

Post a Comment