Chocolate twinkie cake

Delicious, easy, copycat Twinkie Cake recipe made with yellow cake and sweet whipped cream filling. The perfect, not overly sweet, cake recipe!
If you’re looking for a delicious, moist cake with a creamy filling, look no further. This Twinkie cake recipe tastes very similar to original childhood treat! But unlike the original, this one won’t last long, it will get gobbled up quickly!


You may remember this Ding Dong Cake recipe I made earlier in the year? A rich chocolate cake filled with a sweet whipped cream and topped with chocolate ganache. I’ve been thinking about making a Twinkie Cake for some time ever since.
But I kept getting hung up on, “how do I make my cake look like a twinkie?”
I finally decided it didn’t matter. I wasn’t going to spend all my time trying to bake it in the shape of a twinkie and poke holes in it. You just have to use your imagination when you take a bite.
The filling to this cake isn’t overly sweet (even though it’s so thick)! I contemplated keeping the cake bare, but I loved the look of the powdered sugar instead. You can skip that part if you prefer!

To Make this Recipe You’Il Need the following ingredients:

TWINKIE CAKE

1 box cake mix
1 can frosting
filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt

How to Make It : Chocolate twinkie cake

bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!


cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all 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, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.

In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.

this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.

spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.

carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.

another note – the cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake