Copy Cat Twinkies Recipe

November 17, 2012

Copy Cat Twinkies Recipe

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What You Need

CAKE:
2 Cup Flour
1−1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
FILLING:
6 Tablespoon Flour (rounded)
1−1/2 Cup Butter & Crisco mixture
1−1/2 Cup Sugar
1 Cup Cold Milk
2 Teaspoon Vanilla

What To Do

CAKE:
In a large bowl mix flour, sugar, baking powder and salt.
Make a well in the dry ingredient mixture and add oil, water, vanilla and egg yolks.
Beat until smooth and set aside.
Beat the egg whites with the cream of tartar until stiff peaks form.
Pour into previous mixture and fold in until well beaten.
Pour it all into an ungreased 10×14 pan.
Bake 45−50 minutes at 350 degrees.
Let cool completely in pan.
Once cool, remove from pan and slice in half (you can cut the cake in half if it makes it easier to slice)
FILLING:
Combine flour, butter/crisco mixture and sugar and beat on high for 5 minutes.
Gradually add in the milk and vanilla then beat 5 more minutes on high.

Spread the filling onto one of the cake layers and then put other cake layer on top.
Cut to size (about 3×1)
You should end up with about 42 Twinkies!
Store in air tight container

ENJOY!

Copy Cat Twinkies
 
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: Copy Cat
: 42
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Copy Cat Hostess Twinkies
Ingredients
  • CAKE:
  • 2 Cup Flour
  • 1−1/2 Cup Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Vegetable Oil
  • ¾ Cup Cold Water
  • 2 Teaspoon Vanilla
  • 7 Egg Yolks
  • 7 Egg Whites
  • ½ Teaspoon Cream of tartar
  • FILLING:
  • 6 Tablespoon Flour (rounded)
  • 1−1/2 Cup Butter & Crisco mixture
  • 1−1/2 Cup Sugar
  • 1 Cup Cold Milk
  • 2 Teaspoon Vanilla
Instructions
  1. CAKE:
  2. In a large bowl mix flour, sugar, baking powder and salt.
  3. Make a well in the dry ingredient mixture and add oil, water, vanilla and egg yolks.
  4. Beat until smooth and set aside.
  5. Beat the egg whites with the cream of tartar until stiff peaks form.
  6. Pour into previous mixture and fold in until well beaten.
  7. Pour it all into an ungreased 10x14 pan.
  8. Bake 45−50 minutes at 350 degrees.
  9. Let cool completely in pan.
  10. Once cool, remove from pan and slice in half (you can cut the cake in half if it makes it easier to slice)
  11. FILLING:
  12. Combine flour, butter/crisco mixture and sugar and beat on high for 5 minutes.
  13. Gradually add in the milk and vanilla then beat 5 more minutes on high.
  14. Spread the filling onto one of the cake layers and then put other cake layer on top.
  15. Cut to size (about 3x1)
  16. You should end up with about 42 Twinkies!
  17. Store in air tight container
  18. ENJOY!

This recipe adapted from HERE.

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