Cream-Filled Sponge Cakes

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!