Name Brand Recipes
Twinkies
Ingredients
Equipment
- 1 spice bottle (about the size of a Twinkie)
- 12 (12 x 14 inch) pieces aluminum foil
- Pastry bag
- Wooden Pick
Cake
- 1 (16 ounce) box golden pound cake mix
- 4 egg whites
- 2/3 cup water
Filling
- 2 teaspoons butter
- 1/3 cup vegetable shortening
- 1 cup confectioners' sugar
- 1/4 cup granulated sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 drops lemon extract
Instructions
- Heat oven to 325 degrees F.
- Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Cake
- Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
- Pour batter into molds, filling each about 3/4 inch. Bake for about 30 minutes, or until the cake is golden brown and a wooden pick comes out clean from the center.
Filling
- Cream the butter and shortening. Slowly add the sugars while beating.
- Add the evaporated milk and vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.
- When the cakes are done and cooled, use a wooden pick to make three small holes in the bottom of each one. Move the wooden pick around the inside of each cake to make room for filling.
- Using the pastry bag, inject each cake with filling through all three holes.