Copycat Recipes: Twinkies!

ingredients

Cake:

• 16-Ounce Box golden pound cake mix (disregard mix instructions)
• 4 egg whites
• 2/3 cup water

Filling:

• 2 tsp Butter
• 1/3 cup vegetable shortening
• 1 cup powdered sugar
• 1/4 cup granulated sugar
• 1/3 cup evaporated milk
• 1 tsp vanilla extract
• 2 drop lemon extract

directions

• Instructions
  
• Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)
  
• Preheat oven to 325 degrees F.
  
• Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
  
• Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
  
• Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
  
• For the filling, cream the butter and shortening. Slowly add the sugars while beating.
  
• Add the evaporated milk, vanilla and lemon extracts.
  
• Mix on medium speed until completely smooth and fluffy.
  
• When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
  
• Using the pastry bag, inject each cake with filling through all three holes.
  
  Source: http://www.tastebook.com/recipes/217072-Copycat-Twinkies?full_recipe=true