Twinkie Cake

robingracejohnson's Note:

A moist yellow cake with a sweet, creamy, buttery center filling! This tastes WAY better than a twinkie snack cake!!! A must try!!!!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 12-15

Yield: 1.0 cake

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (3 ounce) box instant vanilla pudding
• 3 eggs
• 1/4 cup oil
• 1 1/4 cups water

Filling

• 1/4 cup flour
• 1 cup whole milk
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup butter flavored shortening (such as crisco)
• 1 teaspoon vanilla extract

Directions:

1. For cake:.
2. Preheat oven to 350 degrees.
3. Beat all cake ingredients together with mixer on medium speed for 2 minutes.
4. Place in a greased 9X13 pan.
5. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
6. Let cake cool completely.
7. For Filling:.
8. Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste). NOTE: this takes a while; you will think that it isn't going to thicken, but just keep stirring. Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast. Keep stirring vigourously until the mixture looks like paste.
9. Remove from heat and let cool completely in the refrigerator for a couple hours.
10. When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
11. To Assemble Cake:.
12. Remove cake from pan.
13. Slice in half and remove the top and set aside.
14. spread filling onto bottom half of cake.
15. Return top portion of cake to the top.
16. Serve now or place back into refrigerator to chill.
17. Store leftovers on refrigerator.

Reviews

[psckmorris]

First, there are many things wrong with the recipe. Mostly, you need 2 boxes (1.5 ounces ea.) of pudding for the cake. End result, cake was tasty, but filling was nothing like that inside a twinkie. Very greasy and not at all light and fluffy. Too bad. If you do decide to try this, please do this: when you refrigerate the flour & milk mixture, cover it with plastic wrap otherwise it makes a skin that then becomes lumps in the filling. Good luck