Posted by classyclones on September 04, 2001 at 12:27:05:
LITTLE DEBBIE BARS
Posted by LladyRusty
Source: www.herald-journal.com
1 box devil's food cake mix with pudding in mix
Mix as directed.
Filling
5 T. flour
1 C. milk
1/2 tsp. salt
1 C. sugar
1/2 C. shortening
1/2 C. butter
1 tsp. vanilla
Frosting
1/2 C. sugar
6 T. milk
6 T. butter/margarine
Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minutes.
Blend flour, salt and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
Frosting
Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.
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HOSTESS SNOWBALLS
Posted by LladyRusty at recipegoldmine.com - May 1, 2001
Source: Posted by Cookin'Mom at recipegoldmine.com - Tuesday, 27 February 2001, 2:45 p.m
4 egg whites
1/2 C. butter
1 C. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Rind of 1 lemon, finely grated
2 C. sifted cake flour
1 T. baking powder
2/3 C. milk
2 to 3 C. sweetened shredded coconut
Frosting
1 (16 oz.) pkg. powdered sugar
1 (7 oz.) jar JET-PUFFED Marshmallow Creme
1/4 C. margarine or butter, softened
1 tsp. vanilla extract
1 to 2 T. milk
Preheat the oven to 350ºF. Butter and flour muffin tins or dome shaped baking molds and set aside.
Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well.
Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with
the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat).
Frosting: Beat sugar, marshmallow creme, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.
Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.
Servings: 4
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HOSTESS TWINKIES
Posted by Cookin'Mom at recipegoldmine.com
Source: www.x60.deja.com - Kitchen Link Web Site
A bottle about the size of a Twinkie
Twelve 12 x 14 inch pieces of aluminum foil
Pastry bag
Toothpick or bamboo skewer
Cake
4 egg whites
1 (16 oz.) box golden pound cake mix
2/3 C. water
Nonstick spray
Filling
2 tsp. very hot water
1/4 tsp. salt
2 C. marshmallow creme
1/2 C. shortening
1/3 C. powdered sugar
1/2 tsp. vanilla extract
Preheat oven to 325ºF.
Create the cake mold by folding each piece of foil in half twice and wrapping it around the bottle leaving the top open. Lightly spray the inside of each mold with Pam or Baker’s Joy or equivalent, arrange on cookie sheet.
In medium bowl, beat egg whites till stiff but not dry. Set aside.
In large bowl, combine cake mix and water and beat 2 minutes, scraping sides and bottom of bowl to thoroughly mix. Gently fold in egg whites until combined with cake mix. Pour about 3/4 inch of batter into each mold.
Bake 25-30 minutes or till cakes test done with clean toothpick inserted in center. Cool completely and remove cakes from mold.
To make filling, mix hot water and salt in coffee cup until dissolved. Set aside and cool completely.
In medium bowl cream together shortening, powdered sugar and vanilla. Add marshmallow creme and beat on high speed until fluffy. Add cooled salt water and beat another minute.
Using a bamboo skewer or toothpick, poke a hole all the way through the cake, moving it around to hollow out a small area all the way through the cake for the filling. Using a filling tip on a cookie press or a cake decorator, fill each cake with filling. Fill from both ends if necessary.