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My review
Cream Cake Dessert
Peggy Stott
"Folks really go for this light cake with fluffy cream filling. My son first tried this treat while in high school and asked me to get the recipe. I've used it countless times since for all sorts of occasions. It's easy to transport to a potluck because the cream is on the inside. -Peggy Stott, Burlington, Iowa"
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Ingredients
1 h servingsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
- Meanwhile, in a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
- In a mixing bowl, cream the butter shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
8/9/2008
The cake reminds me very much of a twinkie. If you are not a fan of frosting, this is the cake for you. I made it as written and would not change a thing.
Most helpful critical review
4/19/2012
This cake tastes greasy, it's the filling.
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8/9/2008
The cake reminds me very much of a twinkie. If you are not a fan of frosting, this is the cake for you. I made it as written and would not change a thing.
8/15/2011
I have been making this cake for several years. We have always called it Twinkie Cake. I also make it with chocolate cake mix, calling it Susie Q Cake. Cherry chip cake mix makes another wonderf...
9/16/2011
This was very good. I added raspberries to the middle also and I think that kept them from falling off the cake! Family enjoyed it..will keep this recipe.
4/14/2011
YUM - I made it exactly as written and it was so good. Not too sweet just right. No need to change a thing! Thanks Peggy
1/3/2011
I think this could quite possibly be the best cake I have ever tasted!! It tastes exactly like a twinkie and is very soft and moist. I made mine into cupcakes (less baking time, around 20 mins...
11/27/2007
I first saw this recipe years ago in one of my taste of home cook books,I made it my daughter loved it and we all enjoyed, made no changes, and the filling is terrific,have though for a few year...
2/18/2010
I'm rating the frosting. It is fabulous. I mix the sugar in while the flour mixture is still warm. That way the sugar dissolves completely. And that way you can strain it through a sieve if y...
1/17/2011
Fantastic recipe! The flavor is perfect, not too sweet but just right.