my mom’s twinkie cake

When Hostess filed for bankruptcy the week of Thanksgiving (which, for the record, is very sad to me…even though I have probably only eaten five Twinkies in my whole life and even though hopefully some other brand might buy the product rights and the Twinkie may make its comeback in the future), I joked to my mom that she should bring her Twinkie cake for Thanksgiving dessert. I know, I know…we followed our completely traditional Thanksgiving meal with something completely nontraditional…it was delicious!

This is one of those old-school recipes that I loved as a child. Ahhh…the innocence of childhood…when I didn’t realize that blue can of Crisco was filled with artery-clogging hydrogenated oil…sigh…Now, as a semi-responsible adult, I am a label reader and I manage to talk myself out of many treats that list hydrogenated oil in the ingredients. I make an occasional exception (Chewy Sweettarts are one.) and to me, this Twinkie cake is one of the best exceptions.

This recipe comes from my mom’s recipe box, and her recipe says it comes from her mom’s kitchen. (We all have these recipe cards in our recipe boxes.) I’m sure my grandmother found the recipe somewhere else, maybe from one of those church cookbooks where recipes get passed around to all of the members of the tiny, small-town congregation. And, I should also say that this cake isn’t meant to be one of those fake-out recipes…it doesn’t taste exactly like a Twinkie. It lacks the weird sponginess and the sugary, light and fluffy filling. The cake (from a box-mix) is dense and moist and the filling is rich and creamy. It has the spirit of a Twinkie, but it is decidedly homemade (and delicious.)

 

Twinkie Cake

Box of Yellow cake mix
Prepare cake per directions.
Bake in jelly roll pan
Cool

For the filling:

5 tablespoon flour
1 cup milk
Cook over low heat until thick like paste.  Cool

1 cup sugar
1/2 cup oleo*
1/2 teaspoon salt
1/2 cup Crisco
1 teaspoon vanilla
Beat well. Cream together until fluffy.
Add the thick flour & milk mixture once cooled. Beat again until fluffy.

Slice cooled cake in half. Spread fluffy filling on half & then put remaining half on top.
Refrigerate. ENJOY!!

If you’d like to make a HoHo cake, use chocolate cake mix instead.

In spite of the fact that my dad ate three (!!!) pieces on Thanksgiving, we still had some cake leftover for Naoto & I to enjoy over the weekend. mmmm…

 

*oleo=margarine

 

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3 thoughts on “my mom’s twinkie cake

  1. OMG A twinkie cake!! This totally reminds me of the Family Guy apocalypse episode. I must try this.

  2. Santy says:

    I also had three slices. Including the one Naoto packed in my to go plate.

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