Homemade Twinkie Challenge

Step 4 The Copycat

Cakey!  The filling. . . not so great.

The first recipe I wanted to try is the classic "Top Secrets" by Todd Wilbur recipe.  It involves using a cake mix and Crisco and all that nasty stuff to make it taste like the real thing.  I'm not sure if I'm allowed to reprint that recipe, so I'll post the one I found on about.com and let them take the heat for it!

Makes 20-24 small or 12 large Twinkies

Cake:

• 16-ounce box golden pound cake mix
• 4 egg whites, beaten until stiff
• 2/3 cup water

Beat cake mix, whipped egg whites, and water on medium speed until completely blended, about 2 minutes. Carefully fill the foil tubes, leaving 3/4-inch headspace. Bake until golden and toothpick inserted in the center comes out clean.

Filling:

• 1/3 cup vegetable shortening
• 2 teaspoons butter, at room temperature
• 1 cup powdered sugar
• 1/4 cup granulated white sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 2 drops lemon extract

Cream shortening and butter together in a medium bowl. With mixer running on medium speed, add powdered sugar and granulated sugar, a little at a time, until smooth. Add evaporated milk, vanilla, and lemon extract. Continue mixing until fluffy.