Recipe By : Donahue Show with Gloria Pitzer
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1/2 c Butter
3/4 c Evaporated milk
1/2 c Crisco
1 c Sugar
1 tb Vanilla
Cake:
3 lg Eggs
1-1/2 ts Vanilla
1 c Whole milk
1/2 c Butter
1-1/2 c Sugar
1 ts Salt
3-1/2 ts Baking powder
2 c All purpose flour
Hostess Twinkies copycat
Filling:
Cream the butter for 5 minutes at medium speed. Add Crisco a little
at a time. Cream another 3 or 4 minutes. Add the sugar a little at a
time while continuing to beat. Then add the milk, mixed first with
the vanilla, beating and scraping the sides and bottom of the bowl
frequently. The longer you beat this the better it becomes.
Cake:
Preheat oven to 350 F. Grease two 8" square cake pans or baking
dishes, or use a 13x9x2" pan. Beat 1 minute after each addition. Pour
batter into prepared pans. Bake at 350 F for 30 to 35 minutes (40 to
45 minutes for an oblong pan) or until you can insert a toothpick and
it comes out clean. Cool the cake in pan on a rack. It's best to use
the cake for Twinkles when it is slightly frozen, about 30 minutes in
the freezer. Then cut them into 1-1/2 x 3-1/2" bars.
Put bottom side of each bar up on waxed paper. Spread half of the
bars with the filling and put together with an unfrosted bar,
sandwich style. Refrigerates up to 2 weeks, freezes up to 1 year.
