HOSTESS TWINKIE RECIPE - HOMEMADE

Hostess Twinkies

a bottle about the size of a Twinkie

twelve 12 x 14 inch pieces of aluminum foil

pastry bag

toothpick

CAKE:

4 egg whites

One 16-ounce box golden pound cake mix

2/3 cup water

Nonstick spray

FILLING:

2 Tbsp 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 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap

the folded foil around the 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. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat

about 2 minutes until thoroughly blended. Pour batter into molds, filling

each about 3/4 inch deep. Bake 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.

Makes 12