“I crossed two recipes to makes these and everyone gobbled them up! A great way to use up leftover wine. Someone said they taste like Twinkies but I think they're much better. These are very moist so be prepared for their slight slickness.”
READY IN:
20mins
YIELD:
36 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Add cake mix, pudding, flour, wine, oil and eggs to a large bowl. Using a hand mixer, beat the incorporate all ingredients; continue beating for 2 minutes.
  3. Using a small cookie scoop (about teaspoons), drop batter onto parchment-lined cookie sheets about 3 inches apart.
  4. Bake for 8-10 minutes or until just edges are slightly brown. Let cakes cool on cookie sheet for 3 minutes before transferring to a wire wrack to cool completely.
  5. While cakes are cooling, make filling. Combine shortening, confectioners' sugar, salt, vanilla, egg whites, and wine in a medium bowl and beat (I recommend a hand mixer) with a wire whisk until all ingredients are combined.
  6. When cakes are cooled, match two cakes that are the same size together. Spread one side with 1/2 tablespoon of mix and place the other side on top.

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