Title: Hostess Twinkies
Categories: Cookies
Yield: 1 servings
Cake:
Non-stick spray
4 Egg whites
1 pk Golden pound cake mix/16 oz
2/3 c Water
Filling:
2 tb Butter
1/3 c Vegetable shortening
1 1/3 c Confectioners' sugar
1 tb Granulated sugar
1/3 c Evaporated milk
1 ts Vanilla extract
2 dr Lemon extract
Preheat the oven to 325 degrees. Fold 12 pieces of aluminum foil 13/4
(top) 4-inch length in half twice. Wrap the folded foil around a small
spice bottle to creatr 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, instead 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 about 30 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
medium 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.
