*Ingredients
Twinkie cake
1 cake box mix
1 can frosting
filling:
5 tsp of flour
1 c milk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup ghee
1/2 cup ghee
1/2 teaspoon salt
*Methods
Baking cake according to pack directions. When the cake has cooled completely, turn the cake out of the mold onto a plate or large plate. (I usually use a cutting board). If the cake is really damp, pop the cake in the freezer for a few minutes and it should come out right away!
Cutting thickness of cake in half with knife or cake leveler. Using another plate, remove the top of the cake and set it aside. Flip the bottom half of the cake back into the cake tin. For this part, you can make the cake fancy and do multiple layers if you want to. It's all about what you want
In a medium saucepan, cook 5 t flour, 1 c milk, and 1/4 tsp salt until thick. When I say thick, I mean kind of like a thin gravy. When it's too thick, it doesn't hit well at the end. Remove from heat and add 1 teaspoon vanilla. Let it cool completely. I usually just put it in the fridge to chill while I do the next step.
In a medium bowl, cream with 1 c granulated sugar, 1/2 cup Crisco, 1/2 cup shortening, and 1/2 teaspoon salt.
When the "gravy" has completely cooled down, add it to the bowl of the whipped ingredients and beat for 10 min
This recipe makes about 2 cups of fluff. It will be sufficient to have 1/2 inch of filling in a 9" x 13" cake.
Spread the cream filling over the bottom cake layer, leaving a 1/4-inch space around the outside of the cake. The cream will spread when the top coat is applied again.
Carefully flip the top layer onto the cake. Frost as you normally would. If you're going to make a cake with multiple layers, I recommend placing the cake in the freezer so the Twinkie filling is set and doesn't mix with the frosting if it comes off the sides.
Another note - the cake does not need to be refrigerated. It stays well for the natural life of the cake
Enjoy
