Twinkie Cake


  • 1 box yellow cake mix
  • 5 Tbsp. flour
  • 1 cup milk
  • 1 cup sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup butter
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  • 1/2 tsp. salt
  • 1 Tbsp. vanilla


Prepare 1 box (2 layers) yellow cake mix as directed and bake in a 9x13 inch pan. (I prefer to use 2 square pans.) Cool. Remove from pans and cut in half lengthwise. To prepare filling: Mix flour with milk; cook over low heat, stirring constantly, until thick. Cool. Combine the rest of the ingredients. Beat with mixer until fluffy. Add milk mixture and beat again until fluffy. Pour filling on one half of cake and cover with other half. Cover cake and refrigerate.

By Robin from Washington, IA

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April 23, 2010 Flag
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  • 1 chocolate, yellow or white cake mix


  • 1 cup water
  • 5 Tbsp. flour
  • 1 cup sugar
  • 1/2 cup margarine
  • 2 tsp. vanilla
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  • 1/2 cup shortening


Bake cake according to directions on box. Bake in 9x13 inch pan lined with waxed paper. Cool 10 minutes. Flip cake onto wire rack and use a thread or unflavored unwaxed dental floss, to cut cake lengthwise. Put bottom of cake back in pan and spread the filling mixture on it and replace top of cake. Frost cake with choice of icing or dust with powdered sugar.

To make filling, combine flour and water in a saucepan; cook over medium heat until thickened. Cool in refrigerator. Combine sugar, margarine, vanilla and shortening in a mixing bowl. Beat until fluffy; combine the flour mixture with the sugar mixture.

By Robin from Washington, IA

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February 16, 2010 Flag
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  • 1 box Twinkies
  • 2 boxes strawberry gelatin
  • 1 pkg. frozen strawberries
  • 1 carton Cool Whip


Line 9x13 inch pan with split Twinkies, cream side up. Mix gelatin with 2 cups boiling water; chill slightly. Add frozen strawberries to gelatin mixture and pour over Twinkies. Chill until set. Cover with Cool Whip. Fresh strawberries may be used also.


By Robin from Washington, IA

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