Yummy Treat

Cream-Filled Sponge Cakes

0
Short Description: If you like Twinkies, you'll love these 4 little cakes stuffed with a variety of sweet creams.
Ingredients:
    Sponge Cake Base:
  • 4 large eggs, roughly beaten
  • ½ cup unsalted butter, melted and cooled to room temperature
  • 1 cup water
  • 1 package vanilla pudding mix
  • 1 package yellow cake mix
    Filling Base:
  • ¼ cup unsalted butter, room temperature
  • ¾ cup confectioner’s sugar
  • 4 oz cool whip
  • ½ tsp vanilla extract
    Decadent Chocolate:
  • 2 tbsp cocoa powder
  • ¼ cup dark chocolate, melted and cooled to room temperature
  • ¼ cup mini chocolate chips
    Strawberries and Cream:
  • 5 strawberries, pureed in a blender
  • Pink food coloring
  • 2 tbsp strawberry jam
  • 3 strawberries, finely diced
  • Cookies and Cream:
  • ¼ cup mini chocolate chips
  • 5 oreo cookies, crushed
  • 2 tbsp vanilla pudding
  • Peanut Butter Cup:
  • 2 tbsp cocoa powder
  • ¼ cup creamy peanut butter
Preparation:
Make the sponge cake base:
  • Combine the eggs and butter in a large bowl. Add the water, pudding mix and cake mix [VARIATIONS]
  • Decadent Chocolate: Add 2 tbsp cocoa powder and mix to combine.
  • Strawberries and Cream: Add the strawberry puree, a drop of pink food coloring and mix to combine.
  • Cookies and Cream: Add the mini chocolate chips and mix to combine.
  • Peanut Butter Cup: Add 2 tbsp cocoa powder and mix to combine.
  • Spoon into a greased and floured twinkie pan. Bake at 350F for 15-20 minutes, or until a skewer inserted into the middle comes out clean. Cool them in the pan for 5 minutes, then turn out onto a wire rack.
  • Make the filling base: Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar, cool whip and vanilla extract and mix until combined. [VARIATIONS]
  • Decadent Chocolate: Add the melted chocolate and chocolate chips and gently fold to combine.
  • Strawberries and Cream: Add the strawberry jam and diced strawberries and fold to combine.
  • Cookies and Cream: Add the oreo cookies and vanilla pudding and fold to combine.
  • Peanut Butter Cup: Add the peanut butter and fold to combine.
  • To fill the cakes, poke 3 holes in the base of each cake. Spoon the filling into a piping bag fitted with a medium-sized round piping tip. Pipe the filling into each hole, until the cake feels heavier – this means that it’s full!
  • Place the cakes in the fridge to chill slightly before serving. Enjoy!

0 comments:

Post a Comment