Chocolate Twinkies With Homemade Filling

YIELD: 8 Twinkies




  • Cake:
  • Mix cake mix, eggs, milk and pudding together.
  • Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
  • Remove pan from oven and let cool for 5 minute.
  • Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
  • In meantime, prepar snack cake filling.
  • Filling:
  • In small saucepan cook flour and milk over medium heat until paste forms.
  • Stir constantly and do not allow mixture to brown.
  • Remove from heat and cool for 1 minute.
  • Add vanilla and stir until smooth.
  • Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
  • In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
  • Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
  • To fill snack cakes:
  • Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
  • Gently insert tube into underside of cake, about halfway through the cake.
  • Using gentle pressure, squeeze a small amount of filling into cake.
  • You'll feel the cake expand under your fingers.
  • Do not overfill, or the cake will burst.
  • Repeat for a total of 3 times (different areas) per cake.
  • Store cakes well covered at room temperature.