chocolate twinkie cake

 



If you want to make an impression but don’t have the time to do so, give this chocolate twinkie cake a shot. IT's an absolute flavour BOMB and will be devoured in seconds by young and old alike.


INGRDIENTS :


- 1 box cake mix

- 1 can frosting


#Filling:


- 5 tablespoons of flour

- 1 cup of milk

- 1/4 tsp of salt

- 1 teaspoon of vanilla

- 1 cup of granulated sugar

- 1/2 cup of shortening

- 1/2 cup of margarine

- 1/2 tsp of salt


PREPARATION :


1. The cake should be baked according to package directions. Now that the cake is completely cooled, you can turn cake out of pan onto a large plate or platter (you'd best use a cutting board). And please put the cake in the freezer for a couple minutes if it is really moist and it should pop right out!


2. Use a large knife or cake leveler and cut the thickness of the cake in half then immediately usie a second plate and remove the top of the cake and set aside. Next, you may flip the bottom half of the cake back into the cake pan. That's right, you may want to make the cake all fancy and do multiple layers if you if desired of course .


3. Pick a medium saucepan and cook together 5 T flour, 1 c milk, 1/4 tsp salt until thick like a thin gravy. Remember that when it is too thick, it doesn’t beat up as nicely in the end. Once done, remove from heat and add 1 tsp of vanilla. Let cool completely (It's wise to put it in the refrigerator to cool while you do the next step).


4. Cream 1 c of granulated sugar, 1/2 c of crisco, 1/2 c of margarine and 1/2 tsp of salt together in a medium bowl.


5. Okay now that the “gravy” is cooled completely, you should add it to the bowl of creamed ingredients and beat for 10 minutes, or untill fluffy and the consistency of twinkie filling.


6. Shouls make about 2 cups of fluff and yes, it would be enough to have a 1/2 inch of filling in a 9×13 cake.


7. At this point, spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. When the top layer is put back on, the cream will spread out.

 

8. Finally, be careful when flipping the top layer back onto the cake, and please frost as you normally would. 


Recipe notes :

In the case of a cake with multiple layers, you'd best put the cake in the freezer, so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.