Twinkle Cake
Submitted by cdewgaw
Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
50 minThink of this as the lazy genius version of homemade Twinkies, and we mean that as the highest compliment.
A simple from-scratch vanilla cake (or a yellow box mix if you’re in a hurry) gets baked in a sheet pan, split in half, and sandwiched with an outrageously fluffy cream filling.
That filling is the whole reason to make this cake: butter, shortening, sugar, evaporated milk, and vanilla beaten until it’s light as a cloud.
Cut it into squares and you’ve got individual cream-filled cakes that’ll vanish from a potluck table before you can blink.
Kitchen Tips
- Beat the filling for a full 5 minutes on medium-high until it’s white and fluffy like frosting
- Use a serrated knife to split the cake evenly in half. A steady hand makes all the difference
- Evaporated milk (not condensed) gives the filling its silky smoothness without making it too sweet
- Refrigerate for 30 minutes after assembling so the filling sets and the squares cut cleanly
- A yellow box mix works great here if you want to skip the from-scratch cake
Ingredients
Directions
Mix together and put into 13 x 9 pan or you can use a yellow cake mix.
Cook for 25 to 30 minutes at 350℉ (180℃).
Then cut into squares and put filling on cake that has been split and top with other piece.
Comments
