I haven't been following the Twinkie Apocalypse story very closely, but a few weeks ago, on the day the news broke that maybe Twinkies were not long for this world, I saw a woman at our local supermarket flat-out hoarding box after box of Twinkies and other Hostess products.
I like Twinkies as much as the next woman, but I find myself craving them above all other available snacks maybe once a year. I'll buy a little two-pack, eat both of them in 25 seconds, and that takes care of Twinkies for 2012.
But I get it. Oh do I understand the need for sweet snacks. I don't know what I'd do if the Reese empire somehow dried up...wait, I DO.
I'd make my own, of course! It's called being a survivor.
And now you, the Twinkie needer, can make your own Twinkies, sort of.
I mean, this cake is very good. The filling is AN EXACT TWINKIE FILLING DUPLICATE. If that's all you're really needing, look no further. The cake itself doesn't quite get there. It's a little heavy and dry, but that could have been my fault. I might--might!--have overbaked it by a few minutes, although I followed the instructions exactly, and the bundt format makes me wonder what would happen if I made mini-bundts or cupcakes instead. Or what if I used a plain old yellow cake mix? I'd like to experiment with the recipe, but this try-out cake kind of made me not need to eat Twinkie cakes for the rest of the year, you know? Maybe you could try the recipe out and report back.
Inserting the filling was not exactly easy, and it involved digging holes into the cake by hand and connecting them with tunnels. Some pieces resulted in a near-perfect circle of filling mostly surrounded by yellow cake. Others were more like the one above, where the filling didn't quite make it all the way in but smooshed around the bottom (to this I shrug and say so what?)
The filling seemed to improve the moisture level of the cake on day 2. If you like the part of the Twinkie that sticks to the little white card they put in the packages, you're going to love the bottom of this cake on day 2 and 3. But this is a whole lotta cake for two people, and Jeff and I couldn't get through it, because we have something called self-discipline. And also because it had become dry again.
A truly great breakdown of this recipe, complete with the kinds of photos I should have taken but somehow couldn't be bothered to do so, can be found here. Please go, please read, please try it out.
For now, I will leave you with the recipe for the filling. Please note that this makes only just enough filling for the cake, so don't go crazy eating it beforehand. If you don't want to deal with making the recipe's from-scratch cake, you could buy a mix, a pound cake, or one of those deli "creme cakes" that come pre-sliced.
Gah, that cake does not look good to me at all. But you know what I'm talking about. Get a yellow cake and dip it in or frost it with this filling for easy faux-Twinkie satisfaction. You could be like Poof and me and call this hybrid a Twankie, which is fun to say aloud with a Southern drawl. TWANKIE.
- 1 stick of room temperature, unsalted butter
- 1 tub (7.5 ounces) marshmallow creme (aka Fluff) <--I couldn't find anything smaller than 15 ounces, so in my case it's half a tub
- 1 teaspoon vanilla
Beat butter and marshmallow creme until smooth. Add vanilla and beat until incorporated.
That is seriously all you do, people. I feel like I have given you the keys to the kingdom. Use this information wisely!