Chocolate Twinkies With Homemade Filling

Name: Chocolate Twinkies With Homemade Filling
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 Twinkies, 8 serving(s)
Ingredients: 1 (18 ounce) box chocolate cake mix; 2 eggs; 2 cups milk; 3 1/2 ounces instant chocolate pudding mix; 2 tablespoons unbleached all-purpose flour; 1/2 cup milk; 1/2 teaspoon vanilla; 4 tablespoons salted butter; 4 tablespoons shortening; 1/2 cup granulated sugar; 1 dash salt (optional)

Submitted by Bonnie G #2

"This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too."

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photo by Bonnie G #2

Ready In:: 1hr
Ingredients:: 11
Yields:: 8 Twinkies
Serves:: 8

ingredients

Cake
1 (18 ounce) box chocolate cake mix
2 eggs
2 cups milk
3 ¹⁄₂ ounces instant chocolate pudding mix
Cream Filling
2 tablespoons unbleached all-purpose flour
¹⁄₂ cup milk
¹⁄₂ teaspoon vanilla
4 tablespoons salted butter
4 tablespoons shortening
¹⁄₂ cup granulated sugar
1 dash salt (optional)

directions

Cake:
Mix cake mix, eggs, milk and pudding together.
Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
Remove pan from oven and let cool for 5 minute.
Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
In meantime, prepar snack cake filling.
Filling:
In small saucepan cook flour and milk over medium heat until paste forms.
Stir constantly and do not allow mixture to brown.
Remove from heat and cool for 1 minute.
Add vanilla and stir until smooth.
Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
To fill snack cakes:
Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
Gently insert tube into underside of cake, about halfway through the cake.
Using gentle pressure, squeeze a small amount of filling into cake.
You'll feel the cake expand under your fingers.
Do not overfill, or the cake will burst.
Repeat for a total of 3 times (different areas) per cake.
Store cakes well covered at room temperature.

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RECIPE SUBMITTED BY

Bonnie G #2

USA

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.  We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"

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