If you love the taste of Twinkies, you'll love this semi-homemade cake!
This recipe came to me from my mom's best friend, a friendship spanning 60+ years, and a woman who is like a mom to me. This is one of those cakes that the first bite has you in love with it! The homemade cream filling is amazing and easy. You will definitely want to try this Forkin' Good Recipe soon!
How to Make the Yellow Cake
Bake the cake in a 9x13" pan. Be sure to spray the pans with a nonstick cooking spray. Prepare the cake mix as directed on the box, mix well and pour the batter in to your pan. Bake the cake as directed on the box, ensuring not to over bake. The cake is done when an inserted toothpick comes out clean. Let the cake cool completely in the pan.
Cream Filling
While your cake is baking, start the cream filling. Bring flour (or corn starch) and milk to boil while stirring constantly; the consistency will be thick. Set aside to cool.
In a large mixing bowl beat sugar, crisco, margarine, salt and vanilla with an electric mixer until fluffy. Add the cooled milk mixture and beat again until fluffy.
How to Put the Cake Together
After the cake has cooled completely, carefully remove the cake from the pan (this is why preparing the pan is essential). Take a knife and cut along the edges of the pan, then gently take the cake out of the pan and place on a clean, flat surface or on parchment paper. The cake should be in the horizontal position in front of you on your counter. Use clean thread and split the cake, starting furthest from your body moving towards your body with the thread positioned in the center of the cake's height. Carefully remove the top of the cake and place on a separate piece of parchment paper. Put the bottom of the cake on a serving tray or back in the pan (as shown in the photo). Spread the cream filling across the entire cake. Carefully place the top of the cake on top of the cream filling and sprinkle the top of the cake with powdered sugar (I forgot the powdered sugar for the photos ... oops!).
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