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Showing 1-6 of 6
on March 14, 2005
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:)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 03, 2009
By Chef #857140
on June 10, 2008
on October 19, 2006
Oh wow this is an amazing recipe!!! The cream is a bit like mock cream here in Australia. It's awesome!!! Thank you so much Melody!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2006
Fun recipe! The kids especially loved these and they made a nice lunchbox treat. Lots of creamy filling that's not overly sweet. Used all butter. A bread knife works very well for cutting into pieces. I'd suggest chilling the cake after filling before cutting and keeping the finished product in the fridge. Mine was soft when I cut it and oozed out a bit which certainly didn't affect the taste, but it would have been prettier and easier to wrap in plastic if I had chilled it first. I bet you could make a HoHo variation with a chocolate cake as well. Thanks, Melody, for sharing your recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 15, 2005
Serving Size: 1 (58 g)
Servings Per Recipe: 12
The following items or measurements are not included: