Chocolate twinkie cake
When I first started blogging many years ago this was one of the first recipes I shared.
Chocolate twinkie cake
When I first started blogging many years ago this was one of the first recipes I shared.
Ingredients
Method
- Bake cake according to package directions. When cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
- Cut the thickness of the cake in half with a large knife or cake leveler. Using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to.
- In a medium saucepan cook 5 tablespoons flour, 1 cup milk, 1/4 teaspoon salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 teaspoon vanilla. Let cool completely.
Tips for the Best Chocolate twinkie cake
- Pre-heat & Prep: Always gather all ingredients before cooking chocolate twinkie cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Yummy
IT SEEMS LIKE ITS MISSING PARTS OF RECIPE