recipe for snack cakes?

Question

twinkies or chocolate cakes

Answer 1

Easy Chocolate Snack Cake

INGREDIENTS:

1/3 cup vegetable oil
2 squares unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg, slightly beaten
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/3 cup chopped pecans
whipped topping or sweetened whipped cream, optional

PREPARATION:

Preheat oven to 350°. Heat oil and unsweetened chocolate in an 8-inch square baking pan in oven until chocolate is melted, about 3 to 4 minutes. Add water, sugar, egg, flour, salt, baking soda, and vanilla. Using a fork, beat until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread batter evenly in the pan. Sprinkle with chocolate chips and chopped pecans. Bake at 350° for 35 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool and serve as is or with whipped topping, if desired.


Twinkie Cake recipe

1 (6 ounce) box vanilla pudding
16 ounces crushed pineapple, drained
1 (6 ounce) box banana pudding
8 ounces nondairy whipped topping
10 cream-filled Twinkies
2 cups chopped walnuts
1 (10 ounce) jar maraschino cherries

Cut Twinkies in half lengthwise, top to bottom; set aside.

Prepare pudding according to package instructions.

Spread Twinkies in bottom of a 9 x 13-inch pan, cut side up.

Top with vanilla pudding, then banana pudding, pineapple, cherries and whipped topping. Top with walnuts. Chill for about an hour before serving.

Answer 2

Title: Twinkie Cake
Categories: Cakes
Yield: 3 servings

1 Box Twinkie snack cakes
1 Box instant chocolate
Pudding mix
6 Heath candy bars, crushed
1 ct Cool Whip, 9 oz.

Prepare the pudding according to package directions. Break up
Twinkies into bite size pieces into an oblong dish. Spread with
pudding, sprinkle with 3 crushed Heath bars. Cover with topping and
remaining 3 crushed Heath bars. Chill and serve. Delicious!
Randy Rigg

MMMMM

Answer 3

Twinkies

Ingredients

CAKE
2 c flour
1 1/2 c sugar
1 tb baking powder
1/2 ts salt
1/2 c vegetable oil
3/4 c cold water
2 ts vanilla
7 egg yolks
7 egg whites
1/2 ts cream of tartar

FILLING
6 tb flour (rounded)
1 1/2 c butter & crisco mixture
1 1/2 c sugar
1 c cold milk (scant)
2 ts vanilla

Instructions

Cake
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beated. Pour in an ungreased 10x14 pan. Bake 45-50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.

Filling
Combine the first 3 ingredients and beat on high for 5 minutes,
gradually adding the milk and vanilla. Beat 5 more minutes on high.
Spread between 2 layers. Cut to size (3x1 inch) and wrap separately

Answer 4

chocolate cakes here is a recipe:
1/3 cup vegetable oil
2 squares unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg, slightly beaten
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 package semisweet chocolate chips
1/3 cup chopped pecans
whipped topping, optional
PREPARATION:
Preheat oven to 350°. Heat oil and unsweetened chocolate in an 8-inch square baking pan in oven until chocolate is melted, about 4 minutes. Add water, sugar, egg, flour, salt, baking soda, and vanilla. Using a fork, beat until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread evenly in the pan. Sprinkle with chocolate chips and chopped pecans. Bake at 350° for 35 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool and serve as is or with whipped topping, if desired.