Total Time
55mins
Prep 20 mins
Cook 35 mins

If you're having a Twinkie craving, try this cake, which makes the Ultimate home-made version! My husband claims it's much better than the original. See if you agree...

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
  3. Combine flour, baking soda and salt in medium bowl.
  4. Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
  5. Add flour mixture alternately with buttermilk, heating well after each addition.
  6. Blend in vanilla and almond extract.
  7. Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
  8. Add cream of tartar and beat at high speed until soft peaks form.
  9. Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
  10. Pour batter evenly into prepared pan and smooth with cake spatula.
  11. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  12. Cool layers in pans on wire racks for 10 minutes.
  13. Loosen edges and remove to racks to cool completely.
  14. Fill layers with Twinkie Creme Filling.
  15. For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
  16. Let this mixture cool.
  17. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
  18. Add the salt solution to the filling mixture and combine.
  19. Makes 1-1/2 cups of creme filling.

Reviews

(3)
Most Helpful

I had this for my birthday. It's wonderful. It tastes better than any twinkie I've ever eaten. I'm gluten intolerant, so we used the I can't believe it's not gluten! Gluten free flour mix instead of wheat flour. Yum-yummy! I'm making this for easter and I'm going to ice it and put coconut on it.

kwlabear April 07, 2007

The cake part was tasty, although it didn't taste much like a twinkie. I ended up cooking 3 8" round pans for 35 minutes on convection, and the cake was a little overdone. I should have stopped at 30 minutes. (I didn't make the twinkie filling part.)

puppitypup July 29, 2007

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