Twinkie Cake

I discovered a new love and it's seven minute frosting.

I made this cake for a cousin of mine who just graduated high school. He's a boy so I figured he would like something really really chocolately and really really sweet. I was pretty upset with the appearance of this cake but the taste was phenomenal (for those with a sweet tooth).

Seven minute frosting is basically a pillowy frosting made out of egg whites and sugar. It tastes exactly like marshmallows and pairs perfectly with anything chocolate. I used this to fill layers of chocolate cake and fudge frosting which resulted in a rich cake that tasted a lot like a Twinkie.

Seven Minute Frosting (To just fill two layers of a cake, half the recipe)

• 1 3/4 cups sugar
• 1/2 cup water
• 4 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
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1. In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.

My Favorite Fudge Frosting (triple the recipe to fill and frost 9 inch layer cake)

2 cups powdered sugar

5 tbsp cocoa

1/8 tsp salt

3 tbs. soft butter or margarine

4-5 tbsp heavy cream or milk

1. Combine all ingredients with enough milk to reach desired consistency. Beat until smooth.

Chocolate Cake

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
4. When cakes have cooled, level the tops if necessary. Split each layer in half to create 4 layers.
5. Put a smear of frosting on your cake board and place first layer down. Pipe a dam of fudge frosting along the outer edge. Fill with seven minute frosting and place second layer on top.
6. Spread fudge frosting on second layer and place a third layer. Pipe another dam of fudge frosting and fill with seven minute frosting. Place last layer on top and frost entire cake with fudge frosting. Let chill for at least 2 hours.