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I’ve had this recipe for years and had never made it (didn’t know what I was missing), but my daughter Kallie saw it in my recipe box this weekend so we made it. It was really quite good–it truly tasted like twinkies. It disappeared the first day!!

Bake a chocolate or yellow cake mix in a 13×9 inch cake pan following the directions on the box. Now if you have a favorite yellow or chocolate cake recipe you could use that instead of a box mix but we just used a generic yellow cake mix and it was great. Don’t forget to coat the pan with butter/shortening and flour–this is IMPORTANT because you want to be able to easily remove the cake from the pan when it has cooled.

FILLING:

5 T. flour

1 c. milk

1/2 c. butter or margarine

1/2 c. shortening

1 c. sugar (granulated)

1 t. vanilla

While the cake is cooling, mix the flour and milk in a sauce pan and bring to a boil over medium heat. Stay with it and use a whisk to stir constantly, if you don’t stir it constantly it will clump like crazy. This mixture thickens just about the time it starts to boil. It’s get real thick real quick. Take it off the heat and let it cool.

Place the butter, shortening, and vanilla into a bowl and beat for 4 minutes. Add the cooled milk/flour mixture and beat for another 4 minutes. Very IMPORTANT to beat it for 4 minutes.

Place a cookie sheet over the cooled cake which is still in the cake pan. Hold the cookie sheet to the cake pan and turn everything upside down. You should be able to remove the cake pan and the cake will be upside down on the cookie sheet. I used a serrated knife to cut the cake in half lengthwise. Now carefully place the bottom of the cake back into the cake pan. Using a spatula spread the filling over the bottom half of the cake. Now place the top of the cake on to the filling. You should now have a beautiful cake overflowing with creamy white filling. If things don’t go well and the top of the cake breaks apart, just piece it together and frost the top of the cake which will hide the repair. No one will know the difference. (Fortunately mine didn’t fall apart this weekend, but I was prepared just in case.)

Cut and serve. Guaranteed to not last long. If for some reason, there are leftovers, store in the refrigerator.

Enjoy!!

Rhonda