Twinkie Cake
Recipe: #21652
November 05, 2015
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck Thanksgiving, Valentine's Day, Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Flour, more
"If you like Twinkies then you really should make the cake. It’s as close to a giant Twinkie as it gets!"
Original is 12 servings
Ingredients
- FOR CAKE
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- FOR FILLING & FROSTING
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Nutritional
- Serving Size: 1 (191.6 g)
- Calories 680.8
- Total Fat - 23 g
- Saturated Fat - 12.2 g
- Cholesterol - 113.5 mg
- Sodium - 431.6 mg
- Total Carbohydrate - 109.6 g
- Dietary Fiber - 0.8 g
- Sugars - 72.8 g
- Protein - 5.1 g
- Calcium - 87.2 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
FOR THE CAKE
Step 2
In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans.
Step 3
Bake for about 22 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
Step 4
Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
FOR THE FROSTING & FILLING
Step 5
Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.
Step 6
Store leftover cake in fridge.
Tips
- Two 8-inch round cake pans
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