Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE FILLING-----
1/2 cup Butter or margarine
3/4 cup Evaporated milk
1/2 cup Crisco
1 cup Sugar
1 tablespoon Vanilla
-----THE CAKE-----
3 large Eggs
1-1/2 teaspoons Vanilla
1 cup Milk -- whole
1/2 cup Butter
1-1/2 cups Sugar
1 teaspoon Salt
3-1/2 teaspoons Baking powder
2 cups All purpose flour
The Filling. Cream the butter 5 minutes, 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. The Cake. Preheat oven to
350°. 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° for 30-35 minutes (40-45 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.
