MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Twinkies Tastealike
Categories: Loo, Cookies, Cakes, Desserts
     Yield: 12 Servings

MMMMM----------------------------CAKE---------------------------------
    16 oz Box golden pound cake mix
     4    Egg whites, beaten until
          - stiff
   2/3 c  Water

MMMMM--------------------------FILLING-------------------------------
   1/4 c  Non-hydrogenated shortening
          - or coconut oil
   1/4 c  Margarine
     1 c  Powdered sugar
     1 ts Vanilla extract

MMMMM--------------------------THE REST-------------------------------
          Twinkie molds (aluminum foil
          - will do in a pinch)
          Nonstick cooking spray

 The fancy Twinkie molds are nice if you're going to be making them a
 lot, and they sure cut down on waste. But for my first time out, I
 decided to make them out of what I already had on hand: aluminum foil.

 The trick for making a Twinkie mold from is quite simple, and easy to
 get the hang of. And if youre making Twinkies for the legions, I
 recommend making the half-sized molds that I used. In fact, just do
 it that way. You don't need to be eating that much Twinkie! Then you
 can have two.

 Cut 24 nine-inch sheets of aluminum foil. Fold each piece of
 aluminum foil in half twice. Wrap the folded foil around a small
 spice bottle to create a mold. Leave the top of the mold open for
 pouring in the batter. Repeat.

 Arrange on a cookie sheet or in a shallow pan. Spray molds with
 nonstick cooking spray.

 Preheat the oven to 325 F (160 C).

 Cake - Whip egg whites on high until stiff. Add cake mix and water,
 and beat on medium speed until completely blended, 2 minutes.
 Divide batter evenly among the baking pan wells and bake at 325 F
 (160 C) until cakes spring back when touched, a toothpick inserted
 into the center comes out clean, and cakes are golden brown, 20 to
 22 minutes.

 Remove from the oven and let cool for 5 minutes; then loosen from
 the sides by running a knife along the edge of the pan. Invert onto
 a rack, remove cakes, and cool completely.

 Filling - Beat together the shortening and margarine with mixer until
 well combined and creamy. Add the powdered sugar and beat until
 completely light and fluffy, 5 minutes. Add the vanilla and beat for
 another 2 minutes. Once cakes are cool, flip each over, and with a
 straw or a skewer, make two incisions running the length of the cake
 (three for full sized Twinkies).

 Scoop filling into a pastry bag fitted with a medium-size plain tip
 (or snip the corner off of a small plastic bag). Place the tip into
 each incision, and press cream into the incisions until full. When
 cakes are completely full, turn them back over and serve.

 Store any leftovers (as if) in an airtight container.

 I hope you enjoy your new homemade Twinkies!

 scoochmaroo on http://www.instructables.com From: Michael Loo Date:
 06-07-13

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