Twinkie Cake

   

I confessed on Facebook today that I have been on a bit of a cooking hiatus.  Seriously I am even drinking Starbucks Via rather than making coffee in the coffee maker.   It's bad, friends, very very bad - the cooking hiatus, not the coffee.  The coffee is really quite remarkable and no, they don't pay me to say that because like Le Creuset, Starbucks doesn't know about me, either. 

Yesterday a friend posted this recipe for me and I must confess that it is just the thing to get me off my hiatus and back in the kitchen.   Twinkie Cake.  What could be better?  Well, how about a chocolate covered twinkie cake?  Remember these little beauties?

Romy and Michele may have invented Post-Its, but I invented these.  Long before Chauncey Chocodile was saying, "It's gonna take a while, have a chocodile," these were my idea.  I'm beyond irritated that Hostess stole the idea and never gave me credit.  The only person who ever believed me that these were my idea was my sister.  Of course she also believed me when I told her that nickles are worth more than dimes because they are bigger and pennies are worth more than quarters because they are gold.  Oh those were the good old days....

Twinkie Cake

Recipe from Kathy

1 box Butter Cake mix, 18 oz box

1 cup milk

1/2 cup butter, melted

1/4 cup sugar

1 tsp vanilla

1/8 tsp baking powder

3 eggs

Heat oven to 350 degrees and grease and flour two 9 inch baking pans.

Combine cake ingredients and mix on low for 1 minute, scraping the sides of the bowl constantly - the batter will be thick.  Beat 2 minutes longer and pour into prepared pans.  Bake according to cake mix directions.

Cool cake and frost with the following which is called "That's the Best Frosting I've Ever Had"

5 tbs flour

1 cup milk

1 tsp vanilla

1 cup butter

1 cup granulated sugar (not powdered!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.  You want it to be very thick!  Remove from heat and let it cool to room temperature.  It must be completely cool before you add the vanilla.  

Stir in vanilla.

In a mixing bowl, cream the butter and sugar together until light and fluffy.  Add the completely cooled milk mixture and beat the living daylights out of it.  If it looks separated, you haven't beaten it enough!  Beat it until it all combines and resembles whipped cream.

Spread between layers and over entire cake.    

Thanks, Kathy, for this recipe!  I'm making this AND I'm adding a chocolate layer to the top in honor of Chauncey Chocodile!