TWINKIE CAKE==MISSING TWINKIES? HERE IS AN EASY RECIPE TO SATISFY THAT CRAVING.

I am posting this cake without the usual pictures because part of my extended family wants the recipe.  When my family that lives in North Carolina lived in Michigan, we had this cake at least once a month as it was every ones favorite cake for their birthday even though it is not a layer cake. 

With the Hostess Twinkies gone from the grocery shelves, this is a good cake to make to bring back childhood memories of going to the store and buying a package of Twinkies.  I liked the packages of Snowballs better than the Twinkies.

Twinkie Cake is a basic yellow cake baked in a 9x13-inch pan and then frosted with a wonderful fluffy marshmallow frosting.  The base of the frosting dates back to World War II when sugar was rationed.  Milk and flour are cooked together to form a paste and chilled.  Butter and shortening are beaten together with the chilled paste added.  The frosting becomes like thick and fluffy whipped cream flavored with vanilla and marshmallow cream.  Without the marshmallow cream, this frosting was the traditional frosting put on a red velvet cake.  It was not cream cheese frosting like is used now.

To make the frosting, the "Twinkie Filling," I use Baker's Sugar which is now available in the grocery stores.  It is an ultra fine granulated sugar that dissolves faster when making this frosting.   I like to make the frosting with my big stand mixer so I don't have to stand and hold my hand mixer while beating the mixture to make it light and fluffy.

MUSKEGON COUNTY FOUR-H TWINKIE CAKE OR COOKIES

Just two of the ingredients needed to make a Twinkie Cake, yellow cake mix and Marshmallow Creme.

 

1 (2 layer) yellow cake mix plus ingredients needed to bake the cake.

 

FROSTING

5 T flour

1 c milk

1 c fine granulated sugar

½ c shortening

½ c butter, softened

1 ½ t vanilla 

½ t salt

½ c powdered sugar

½ c marshmallow crème

 shortening, butter, vanilla and salt until light and fluffy. Add cooled milk mixture and

Bake cake according to package directions in a 9x13-inch pan.  Cool.  Combine flour and milk in a small saucepan.  Mix well.  Cook, over medium heat, stirring constantly until thick. Place a piece of waxed paper or plastic wrap over the mixture to prevent a skin from forming and chill in refrigerator.  Meanwhile, in a large bowl, beat shortening, butter, vanilla and salt until light and fluffy.  Add cooled milk mixture and granulated sugar, continue to beat until very light, fluffy and the sugar crystals are dissolved and the mixture is not grainy.  Test by rubbing between fingers or on tongue.  Should not be able to feel any grittiness.  Beat in powdered sugar and marshmallow crème until mixture is very, very light, fluffy and looks like whipped cream.  For Twinkie Bar Cookies:  Split cake lengthwise into halves.  Spread frosting on bottom layer and top with second layer of split cake.  Cut into bars.  For a Twinkie Cake:  Frost cake with frosting.  Best stored in the refrigerator. 

 

NOTE:  To mix flour and milk without lumps, I use an old-fashioned two-cup gravy shaker but a clean screw top jar, like a mayonnaise jar, works as well.  Put cold milk in shaker or jar, measure in flour, put on lid, and shake well.   

 

 

Enjoy, enjoy, enjoy!!!!