Hostess Twinkie Recipe
Rose, I think Ding Dongs beat out Ho Hos.
Renee, Its hard to beat those warm Krispy Kreams!
Joel, here is the recipe for Hostess Twinkies:
Needed: a bottle about the size of a twinkie, twelve 12X14 inch pieces of aluminum foil, pastry bag, toothpick.
Cake: 4 egg whites, one 16oz box golden pound cake mix, 2/3 cup of water, nonstick spray
Filling: 2 Tbsp butter, 1/3 cup vegetable shortening, 1 cup powdered sugar, 1/4 cup granulated sugar, 1/3 cup evaporated milk, 1 Tsp vanilla extract, 2 drops lemon extract.
Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap the folded foil around the bottle to create a mold. Leave the top open for pouring the batter in. Make 12 of these molds and arrange on a cookie sheet. Spray the inside of each with nonstick spray.
Beat the egg whites until stiff (spastic). Combine with cake mix and water and beat about 2 minutes (longer if emotional lability strikes) until thoroughly blended. Pour batter into molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling: Cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy. When the cakes are done and cooled, use a toothpick to make 3 small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes.
Makes 12 yummy Twinkies!