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Twinkie Cake/Strawberry Twinkie Torte (Gluten-Free)

One yellow cake mix (you can use 2 cake mixes to make a 15 x 10 pan full). Mix and bake according to directions. Remove from oven and cool. Split cake horizontally with cake cutter or use a piece of thread wrapped around your fingers and pulled down the middle of the cake horizontally. Remove top half of cake and spread filling on bottom half of cake. Replace top half of cake and sprinkle with powdered sugar.

Filling Ingredients:
1 cup milk
2-3 tablespoons cornstarch

Filling Directions:
Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool.

Add:
½ cup butter flavored Crisco
½ cup soft butter
1 cup sugar
1 teaspoon vanilla

Beat until fluffy and add cooled milk mixture. Mix together until really fluffy (this will take a while).

Cut into Twinkie sized rectangles. They are good eaten immediately or wrap them tightly in plastic. They freeze well. Great with fresh strawberries.


Strawberry Twinkie Torte

Ingredients:
1 Twinkie cake (recipe above)
1 ½ - 2 cups strawberry jam (enough to cover top of cake)
Fresh Sliced strawberries
1 package semi-sweet chocolate bits

Directions:
Prepare Twinkie cake. Place on cake platter or you can leave it in the pan. Heat strawberry jam until syrupy (about 45 seconds in microwave). Spread on top of cake. Slice fresh strawberries on top of jam. Melt chocolate (microwave or double boiler). Slowly drizzle over sliced strawberries. Sprinkle with shaved almonds if desired. Serve immediately. Chocolate will harden when placed in refrigerator. If you plan to serve later refrigerate cake and drizzle chocolate prior to serving.

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