Hostess Twinkies

By ghinman

Ingredients

• Cake:
• A bottle about the size of a Twinkie
• 12 , 12x14 in. pieces of aluminum foil
• Pastry bag
• toothpicks
• 4 egg whites
• 1 16 in. box of golden pound cake mix
• 2/3 cup water
• Nonstick spray
• Filling:
• 2 Tbs. butter
• 1/3 cup veg. shortening
• 1 cup powdered sugar
• 1/4 cup granulated sugar
• 1/3 cup evaporated milk
• 1 tsp. vanilla extract
• 2 drops, lemon extract

Preparation

Step 1

Preheat oven to 325 degrees. 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 12 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 min. until thoroughly blended. Pour batter into molds, filling each about 3/4 in. deep. Bake about 30 min., 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 med. speed until completely smooth and fluffy. When the cakes are done and cooled, use a toothpick to make 3 small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for the filling. Using the pastry bag, inject each cake with filling through all 3 holes.