Twinkie Bundt Cake

Fantastic cake, and though I’m not so sure about the filling, if my tasters are to be believed, the combination is better than a twinkie….having never eaten one, I can’t say.

Made with cake flour, butter and oil, and rich in eggs, the cake is lovely….sweet and moist with a velvety soft crumb and great vanilla flavour; I would be quite happy to eat it without the filling, a mix of marshmallow crème and butter. Since the recipe produces a few spare egg whites, I decided to make my own “fluff” using this recipe from the book’s author. I wasn’t aggressive enough in boring the holes in the bottom of the cake for the filling so ended up making them a little too shallow and using only ~2/3 of the filling.

This was no more taxing to make than most bundt cakes and considering the rave reviews, I suspect I’ll be making it again.