Homemade Twinkies and Ding Dongs Recipe

As promised, the default Hostess recipes are here for your perusal. Great project for your kids as you relate how you grew up with these but can't buy them anymore. Unless, of course, Hostess pulls off a brilliant marketing scheme and makes a whole wheat, spinach and tofu Twinkies that taste EXACTLY like the original!




HOMEMADE TWINKIES

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1 yellow cake mix
5 tbsp. flour
1 c. milk
1/2 c. Crisco
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar

Bake 1 yellow cake mix in 9 x 13 inch pan. Cool. Split lengthwise (I use a jelly roll pan lined with wax paper and cut cake in half. Wax paper will peel off.)

Filing

Cook until thick: 5 tablespoons of flour and 1 cup of milk, stirring constantly. Cool.

Beat until fluffy: 1/2 cup Crisco, 1/2 cup butter, 1/2 teaspoon salt, 1 teaspoon vanilla, and 1 cup sugar.

Stir flour mixture well. Slowly add to sugar. Beat until very fluffy. Use a small, deep bowl.

Put filling between layers of cake and dust with powdered sugar. Refrigerate. This is also good with chocolate cake for Suzy Q's.

HOMEMADE DING DONG CAKE

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1 box fudge chocolate cake mix with pudding  
1/2 c. butter
2/3 c. solid Crisco
2 tsp. vanilla
3/4 c. sugar
1 sm. can evaporated milk

Bake cake in jelly roll pan according to directions; cool.

Mix with electric mixer the butter, Crisco, vanilla, sugar and milk about 10 minutes or until mixture forms stiff peaks. Spread on cooled cake.

Then heat in microwave 1 can of chocolate frosting mix (with lid removed) for 1 minute. Pour over cake. Marbelize with knife.