Twinkie pound cake

Confession time! I have never had a Twinkie. EVER! :O

I know, I know, but here’s one of my reasons- I’m put off by the grease on the plastic wrapper. To me, that’s just disgusting. So here I am, making my own Twinkie pound cake.

There are 2 fillings you can use with this pound cake, you could use this swiss meringue buttercream recipe (just half the recipe) or you could use the one below that uses marshmallow fluff and butter.

One thing to keep in mind is that if you want to make just the pound cake without any filling, use an extra ¼ cup of sugar in the cake batter (that makes it 1 cup of sugar).

Makes two 7×2.5 inch cakes

Ingredients

For the cake

  • ½ cup butter
  • ¾ cup sugar (or 1 cup if making cake without filling)
  • 2 eggs
  • 1 cup milk
  • 2 cups all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • For the filling1 cup marshmallow fluff
  • ¼ cup butter
  • 1 tblsp heavy whipping cream (optional)

Instructions

  • Preheat oven to 180C or 350F
  • In a large mixing bowl, cream together the butter and sugar
  • Next whisk in the eggs and milk
  • Add the flour, baking powder, baking soda and salt. Whisk until everything is combined and you have a fluffy batter
  • Pour batter into the baking dish and bake for 35-40 minutes or until toothpick comes out clean when inserted in the center
  • To make the filling, whisk the butter and marshmallow fluff at high speed, until well combined. (If the mixture is too thick, add a table spoon of heavy whipping cream and whisk at high until you have a fluffly mixture) Transfer to a piping bag fitted with a small round tip
  • Once the cake is completely cool, turn the cake upside down.
  • Using the piping tip that’s attached to the piping bag with the filling, poke 3 holes (spaced out horizontally) at the bottom and pipe the filling into the cake.img_8941.jpg
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