Prep 30 mins
Cook 1 hr
I have made these for years. Everyone loves them. They would auction them off at a fundraiser at a local church for $5.00 each piece. I would bake 3 pans to try to fill the demand. I have used 1 cup butter and no crisco and it turned out fine. My daughter always request this for her birthday.
- Mix flour with milk and boil until thick.
- (It will be very thick) Cool.
- Beat until fluffy and add other ingredients one at a time beating well after each addition.
- Put between layers of cooled cake.
- Let stand one day to develop flavor.
- I wrap individually in plastic wrap.
Melody, this was so good! I did however make some changes to your recipe, here's what I did... I was a bit concerned about adding in COLD butter and how it would mix in, so I added in the butter to the warm flour/milk mixture (I used half and half cream in place of milk), mixed it very well to combine, and then cooled it, after it was cooled, I added in the remaining ingredients and beat on high for about 4 minutes, it became very fluffy...it worked out well with this method. I love the taste and texture of this filling and will use it for a number of other recipes, it's a wonderful not too sweet filling for cakes, and yes, it does taste similar to a twinkie filling! I used a yellow cake and baked it in a 13x9 pan, cooled it and cut the edges off, then sliced it in half and slathered it with the cream filling, then cut it into bar shapes. This is an outstanding recipe, and I will make this again! thank you for sharing!....Kittencal:)
Love this recipe. I also made this using all butter and used as a frosting. Delicious!
this is delicous