Superior to the original, these Chocolate Twinkies include a delectable chocolate sponge cake stuffed with a light marshmallow cream.
Recipe Items
TREASURED CAKE
one package of cake mix
One can of icing
filling:
50 milliliters of flour
measuring one cup of milk
4/8 teaspoon of salt
1/4 teaspoon of vanilla
1 cup of sugar, granulated
half a cup of shortening
half a cup of butter
0.5 teaspoons salt
Get Ready
Bake the cake as directed on the packaging. After the cake has cooled entirely, invert it from the pan onto a large serving tray. (I often use a chopping board). If the cake is very wet, just slip it into the freezer for a few minutes; it should come out easily!
Divide the cake's thickness in half using a big knife or cake leveler. Transfer the cake's top to a separate platter and put it aside. Invert the cake so that the underside is facing the pan again. If you'd like, you may add many layers to the cake and make it seem elegant for this section. What matters most is your desire.
