Mix 5 tablespoons of flour with 1 cup of milk and 1/4 teaspoon of salt in a medium pot and simmer, stirring occasionally, until dough forms. By "thick," I mean something like to a somewhat thin gravy. If it's too thick, it won't end up beating up as neatly. Drop in a teaspoon of vanilla after taking it off the heat. Permit to cool entirely. Before moving on to the next step, I normally chill it in the fridge.
Mix together 1/2 cup crisco, 1/2 cup margarine, 1/2 teaspoon of salt, and 1 cup of granulated sugar in a medium bowl.
Upon reaching room temperature, whisk the "gravy" into the bowl containing the creamed ingredients for ten minutes. It need to be light and airy, like the texture of twinkie filling.
About 2 cups of fluff will be produced by this recipe. A 9×13 cake might use half an inch of filling.
Evenly distribute the cream filling over the bottom cake layer, ensuring a quarter-inch margin all the way around. After reapplying the top layer, the cream will spread even further.
Gently place the top layer on the cake again. frost in the usual way. My recommendation is to freeze the cake before adding any further layers. This will help the twinkie filling to set and prevent it from blending with the icing in the event that it leaks out.
Just a heads up, you may skip the fridge step while making this cake. Within the typical time frame of a cake, it remains just fine.
Have fun!
