My homemade take on the traditional Twinkies® and Raspberry Zingers®, two recipes in one. A bit time-consuming, but oh so delicious!
Original recipe makes 16 cakes
1 cup water
1/3 cup vegetable oil
1 (18.25 ounce) box yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
1/2 cup butter at room temperature
1/2 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
1 (7 ounce) jar marshmallow creme
2 cups boiling water
1 (3 ounce) package raspberry-flavored Jell-O® mix
2 cups flaked coconut
2 tablespoons cornstarch, or as needed
3 hrs 15 mins
- Preheat an oven to 325 degrees F (165 degrees C).
- Cut a 12×14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
- Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
- Spray the forms with cooking spray, and place onto a baking sheet.
- Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
- Beat in yellow cake mix on medium speed for 2 minutes.
- Beat in the vanilla pudding mix until smooth, about 3 minutes more.
- Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
- Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
- Beat in the confectioners’ sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
- Mix in the marshmallow fluff, beating on high speed until light and airy.
- Spoon frosting into a pastry bag equipped with a round pastry tip.
- Remove the cakes from the baking forms.
- With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
- Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
- For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
- Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
- Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
- Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
- Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
- Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.
Calories: 529 kcal
Carbohydrates: 77 g
Cholesterol: 51 mg
Fat: 24 g
Fiber: 1.3 g
Protein: 3.4 g
Sodium: 487 mg