Hostess is going out of business, but never fear, you can make your favorite snack cakes at home!
Homemade Twinkies, courtesy of allrecipes.com
Or in the spirit of Thanksgiving, try these pumpkin inspired Twinkies!
½ cup butter, room temperature
|½ cup butter, melted||1 (8 ounce) package cream cheese, room temperature|
|1 cup water||5 cups confectioners' sugar|
|1 (5.1 ounce) package instant vanilla pudding mix||1 (8 ounce) container frozen whipped topping, thawed|
|1 (18.25 ounce) package yellow cake mix||1 teaspoon vanilla extract|
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
* To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
Homemade Ding Dongs
Recipe slightly adapted from Smitten Kitchen and Beantown Baker
|2 ounces fine-quality semisweet chocolate||1 cup plus 2 tablespoons sugar||1 cup heavy cream|
1 cups hot brewed coffee
|3 large egg whites||1 Tbsp unsalted butter|
2 cups sugar
|1/4 teaspoon cream of tartar||12 oz semisweet chocolate, chopped into 1/2-ounce pieces|
1 2/3 cups flour
|1/8 teaspoon salt|
|1 cups unsweetened cocoa powder (not Dutch process)|
1 1/3 tsp baking soda
1/2 tsp baking powder
1 tsp salt
|1/2 cup vegetable oil|
|1 cup well-shaken buttermilk|
|1/2 tsp vanilla|
1 tablespoon pure vanilla extract
- Preheat oven to 300°F. and grease pans. Line bottoms of 2 10-inch round cake pans with wax paper and grease paper. If you don't have 10-inch cake pans, you can make 2 9-inch cake pans and a dozen cupcakes.
- Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 1 hour.
- Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt.
- Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
- Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more.
- Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil.
- Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- Once the cake layers have cooled completely, use a small round cookie cutter to cut small circles of cake out of the layers. Enjoy the scraps or save them for cake balls.
- Using the cone method, scoop out a small portion of cake from each circle. Fill with 7-minute frosting and replace top of cake.
- Using a pastry brush or spoon, cover individual cakes with ganache. Allow ganache to completely set up before serving.
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