Tuesday, April 1, 2014

Homemade Chocolate Twinkie #Cake

Good afternoon everyone! 

Yes you read the title right. Which I'm sure is why you stopped on by. For those in the US who lost their beloved twinkies when Hostus went under last year it was a very very sad day. I know it was for Teen #1. As it is her only vice. ( Maybe that should be one of her point on her blog.... You can take a look here: http://elsranger.wordpress.com )

So Teen#1 went on a search for how to get something similar at home. 

You know what? She found it here:   http://whitehouseontheprairie.blogspot.ca/2012/04/chocolate-twinkie-cake.html?m=1

Now this awesome lady above made her cake from a box. ( Oh how I wish says this mama who can never make anything out of a box & have it work. Sigh)

But rest assured I can make it from scratch! ( *... And the crowed goes wild with applause*) Okay maybe the crowed is just The Man & our football team of kids... But that counts right ?!?

So here you go. My Version of:

Chocolate Twinkie Cake:

Ingredients for cake:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 cake pan. (Baking dish works too)

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

If cake is still too moist pop it in the freezer for about 30 minutes or so to firm it up. 

Filling:

5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt

Put It All Together:

Make the cake according to the above directions. 

Once cooled turn out onto plate or cutting board. 

Cut the thickness of the cake in half with a large knife using a second plate, remove the top of the cake and set aside.  flip the bottom half of the cake back into the cake pan. 

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick, like a Garvey. Remove from heat and add 1 tsp vanilla. Let cool completely in the fridge. 

Meanwhile in a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

Add cooled  "Gravey mix"  to creamed ingredients. Whipp all together till you get a nice fluff icing. Like Twinkie filling. 

Spread fluff out onto bottom layer. 

Carefully flip the top layer back onto the bottom half. 

Frost with your favorite chocolate frosting. ( Shhhh don't tell my crowed I used store bought, & just whipped it up a bit to make it more & taste better)



Tada! Twinkie Cake! Teen #2 says it tastes more like the cupcakes you buy. But Whatever. 

This cake is counter friendly, and does not HAVE TO be stored in the fridge. 


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