Title: Hostess Twinkie
Categories: Fake Dessert Cake
Yield: 1 Serving
| | | CAKE |
| | | Non stick spray |
| 4 | | Egg whites |
| 16 | oz | Box goldenpound cake mix |
| 2/3 | c | Water |
| | | FILLING |
| 2 | tb | Butter |
| 1/3 | c | Veg shortening |
| 1 1/3 | c | Powdered sugar |
| 1 | tb | Granulated sugar |
| 1/3 | c | Evaporated milk |
| 1 | ts | Vanilla extract |
| 2 | | Drops lemon extract |
Preheat the oven to 325. Fold 12 piece of alum foil 1 3/4 (top) 4" lenght
in half twice. Wrap the folded foil around a small spice bottle to creat a
mold. Leave the top of the mold open for pouring in the batter. Arrange
them on a cookie sheet or in a shallow pan. Grease the inside of each mold
with a light coating of nonstick spray. Disregard the directions on the box
of cake mix, nstead beat the egg whites until stiff. Combine them with the
cake mix and water and beat until thoroughly blended about 2 minutes. pour
the batter into the molds fillng each one about 3/4 inch. Bake for about30
minutes or until the cake is golden brown and a toothpick stuck in the
center comes out clean. For the filling cream the butter and shortening,
slowly add the sugars while beating. Add the evaporated milk, vanilla and
lemon extract. mix on med speed until completely smooth and fluffy. When
the cakes are done and cooled, use a tooth pick to make three small holes
in the bottom of each one. Move the toothpick around the inside of each
cake to create space for the filling. Using a cake decorator or plastic bag
or pastry bag inject each cake with filling through all three holes.
source: Copy cat recipes By fatfree-request@fatfree.com on Jun 16, 1997