Super Easy Cake Mix Twinkie Recipe
Cake:4 eggs
1/2 cup (1 stick) margarine or butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
Filling:
1/2 cup (1 stick) margarine or butter, room temperature
1 (8 ounce) package cream cheese, or tofutti cream cheese room temperature
5 cups confectioners’ sugar, sifted
1 cup (8 ounce) whipping cream or non-dairy whipping cream,
1 teaspoon vanilla extract
Preheat an oven to 350 degrees. Grease and flour two 10×15 inch jelly roll pans.
Beat the eggs until combined; stir in the melted margarine or butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
To make the filling, combine margarine or butter, cream cheese, and confectioners’ sugar. Beat until smooth. Stir in the whipped cream and vanilla extract.
When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and place in the freezer for 15 minutes (this will make the filling a little stiffer so they will stay intact while cutting). Take them out and cut into bars. Wrap each bar in plastic wrap and store in the freezer until ready to serve. Thaw for thirty minutes before serving.
Homemade Twinkies
This one is made with corn meal so it has a yellow color just like the original.
8 ounces (two sticks) unsalted butter (melted) or margarine
2 cups sugar
4 large eggs
2 ¾ cups all purpose flour
¼ corn meal
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoon kosher salt
1 ¼ cups buttermilk (or 1 cup and 1 tablespoon non-dairy creamer PLUS 3 tablespoons white vinegar for pareve equivalent)
Whisk together butter, sugar, eggs and buttermilk. Fold in dry ingredients. Spoon into prepared moulds and bake at 350 for about 20 minutes. Once cool, trim the tops and inject filling.
If you made in muffin cups, either in just filling or scoop out some of the center of the muffin and fill with filling.
Filling
16 ounces cream cheese or tofutti cream cheese
1 cup powdered sugar
¼ cup whipping cream, whipped
1 vanilla bean scraped and pod discarded (optional, but tasty)
In a mixer, beat cream cheese until light and fluffy. Add in powdered sugar and mix on low speed so that it does not fly all over the kitchen. Fold in whipping cream and vanilla bean.
