Chocolate Twinkie Cake

Chocolate Twinkie CakeThis is Chocolate Twinkie Cake is my birthday cake! I absolutely love it and have been wanting to share it for a long time. Getting pictures of these baked goods of mine is challenging in the dreary winter days (lighting sucks!), so you might have to put up with some poor quality photos right now. My goal is to share more recipes this year, so I’m going to share even the less-than-great photos. The recipes are the highlights, anyways! The recipe for this is scribbled in the back page of an old yellow cookbook of my mom’s. I’m not even sure of where she got it, but it called for a chocolate cake mix and a few ingredients for the filling. It was always a family favorite, and I used for request it for my birthday every year!
Chocolate Twinkie CakeI don’t make many cakes (another favorite is Lemon Cake), but they really are more fun than cupcakes, and easier in a way. Once you’re done cooking the cake and whipping the frosting, assembling it goes quickly.

Last year I made a version of this chocolate twinkie cake with coconut oil instead of the shortening it called for, but that resulted in a rock-hard filling since you have to refrigerate this cake for best results. This year, I used all butter and it was delicious! I never buy shortening, it just always grossed me out. I probably won’t be going into the fats & oils industry.
Chocolate Twinkie CakeI used a chocolate cake recipe from one of my favorite bloggers, but cut it in half to fill my 3 6-inch cake pans for my chocolate twinkie cake. It should also work in a 8×8 pan, or double it to make a 9×13 sheet cake like my mom does.

 

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Chocolate Twinkie Cake

Servings 8 people

Ingredients

  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp canola oil
  • 1/2 cup buttermilk (or add a teaspoon of vinegar to ½ c. milk)
  • 1/2 cup brewed coffee
  • 2 eggs
  • 1 tsp vanilla extract

Filling

  • 1 cup milk
  • 5 tbsp flour
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F. Grease and flour 3 6-inch baking pans. Line bottoms of pans with rounds of parchment or wax paper. 

  2. In an electric mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed for a minute to blend. Add oil, buttermilk, coffee, eggs, and vanilla and mix on low until completely incorporated. Divide batter evenly between pans. 

  3. Bake 20-22 minutes, or until toothpick inserted in center comes out clean. Let cool in pans ~15 minutes, then invert onto wire rack and allow to cool completely. Remove parchment paper.

Filling:

  1. Place milk and flour in small saucepan and cook, stirring constantly with a whisk or wooden spoon. Once thickened, pour into a small bowl and set aside to cool. Combine butter, sugar, vanilla, and salt in the bowl of electric mixer and blend on high until light in color and very well blended, up to 15 minutes if needed. Add the cooled milk mixture and blend well for 3 minutes, scaling bowl occasionally.

  2. To assemble: Cut cake layers as need to produce flat tops. Stack one, frost, and repeat. Sprinkle top with remaining cake bit if desired. Refrigerate for best results. It tastes even better after a day in the fridge!

Chocolate Twinkie Cake

Sources: Cake- Annie’s Eats. Filling- Family Recipe

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