Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to show
you how to make what Icall a Twinkie Bundt Cake.
Basically, it tastes like a giant twinkie, now a twinkie is something that I didn't grow
up eating, but it's one of those things that when you run to Wawa and grab a couple of
snacks, that's one of the things that you want to grab, it's such a treat, I don't eat
it very often but I love making this cake here because everyone loves it, it's just
really fun and it is really, really delicious and so easy!
Let me run you through the list of ingredients for the cake, I'm going to walk you through
it.
What I have here is some vanilla cake mix.
You can buy it pre-made or you can make my vanilla cake mix recipe and you'll need 3
cups of that, so either one box or three cups of homemade mix.
You're going to need a little bit more sugar because twinkie cake is really sweet.
You need 4 eggs, a cup of milk and a half a cup of melted butter, and a good splash
of good vanilla extract because you really want to drive home that buttery vanilla flavor,
so if you are going to be using store bought cake mix, don't use the water, don't use the
vegetable oil, just use the ingredients that I'm giving you, you just want three cups of
the mix, that's it you can make it yourself or you can buy it.
Everything goes into my standing mixer, I'm just using a whisk attachment today, I also
have my oven preheated to 350F and I have a 10 cup bundt pan really well sprayed with
non stick spray because we don't want anything to stick.
I'm going to add everything in, this is going to make a really rich delicious vanilla cake
that we're then going to fill with that marshmallowy goodness that twinkies are known for, and
a good splash of vanilla.
I love using my homemade vanilla extract because I want those vanilla beans running through
it and there's just nothing like it so a good tablespoon of that.
And now just whisk until it all comes together and it's nice and smooth.
Oh this looks good, smells really good too.
Okay, pour this mixture into your prepared pan, and this just goes into your oven at
350F for, Iwould say abou 40 minutes or so, 45 minutes, or until it's just fully cooked
and I will show you what it looks like when it's there, you just want to make sure that
you let it cool completely as well, because otherwise, well you can't fill it while it's
hot.
So, let it cool completely, and then we fill it.
Alright, so I actually let my cake cool overnight, it took about forty-some minutes to cook in
the oven, I let it cool overnight because it wasn't cool by the time that I wanted to
do it and I was like 'meh I'll do it tomorrow' so.
It's perfect now, it's nice and cold and you need it to be really cold otherwise everything
melts and yadda yadda.
For the filling, you're going to need very rich and ridiculous items.
Marshmallow cream, un-salted butter that's been softened, and a little powdered sugar.
Yes it's sweet, yes it's indulgent.
But like a twinkie, when do you really eat it?
Once every once in a while, it's by no means something that I look forward to on the weekends,
it's just one of those novelty items that once in a while just hits the spot, if you
know what I'm sayin' so.
I'm going to cream these together using my handheld whisk, it's going to be a little
bit tough because marshmallow cream is really sticky, so you're going to have to be patient
with it, but it'll work you just have to let it do it's thing.
Alright, now let's work on the cake.
You can use a melon baller if you want to, Ijust use a small ice cream scoop because
I can't find my melon baller, works exactly the same.
You're going to make a few holes, if you will, in the cake right?
Don't go all the way, don't pierce the top of the cake but definitely go pretty far down
because you're going to need space.
I do about 5 or 6, save these because you need them.
Depending on how big the melon baller is that I'm using, now you have to keep in mind that
this filling is very sweet and it's also very runny so you have to be careful because marshmallow
fluff, that's just how it behaves, but it's one of those things, like I said, once in
a while kind of hits the spot, but you don't want to use a lot of filling is what I was
trying to say.
You don't want to use a lot of filling, a little bit will do because otherwise, it's
that overwhelming stickiness that nobody really loves, let's face it I know I don't.
So this might not look like a lot of filling but it's going to be plenty, and you only
want to fill that about ha;f way and I'll show you why in a minute, you don't want to
fill it too much.
Then you take this cake and you've gotta plug them back in because otherwise your filling
will kind of ooze out everywhere, so this is going to be the bottom anyway so nobody's
going to see it.
But you'll be thankful you did it.
Ta daa!
[singing]
Let me live, okay?
This is my entertainment just as much as it is yours.
Alright, powdered sugar on top just because it's not rich enough.
Am I right or am I right?
[singing]
Look how cool that is!
See that?
That's cool you see how that starts to slowly melt a little bit?
You're going to have to eat this right away once you start cutting it because it doesn't
store really well unless you put this back in the container upside down and that's too
much work.
I say you make the twinkie cake to eat the twinkie cake.
Know what I'm saying?
I gotta get a piece of this, alright.
A little icing - I destroy things, I destroy everything I touch.
Man that's good.
That's a throw back.
Throw back to young Wawa days.
Alright, go to LauraintheKitchen.com it's divine.
No matter how rich it is, it's worth it.
LauraintheKitchen.com has got you covered with the recipe, I hope you have enjoyed spending
time with me and I will see you in the next one.
Bye!