Twinkie Bundt Cake

Page 61

Cuisine: North American | Course Type: Cakes

(1 review)

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Recipe Review

Fantastic cake, and though I’m not so sure about the filling, if my tasters are to be believed, the combination is better than a twinkie….having never eaten one, I can’t say.

Made with cake flour, butter and oil, and rich in eggs, the cake is lovely….sweet and moist with a velvety soft crumb and great vanilla flavour; I would be quite happy to eat it without the filling, a mix of marshmallow crème and butter. Since the recipe produces a few spare egg whites, I decided to make my own “fluff” using this recipe from the book’s author. I wasn’t aggressive enough in boring the holes in the bottom of the cake for the filling so ended up making them a little too shallow and using only ~2/3 of the filling.

This was no more taxing to make than most bundt cakes and considering the rave reviews, I suspect I’ll be making it again.

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Comments

Queezle_Sister - 17th January 2013
beautiful - and what an amazing photograph.

Zosia - 17th January 2013
Thank you.
I don't think anyone stopped to admire how it looked......they heard twinkie cake and it was gone!
I've added a link to the recipe.

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