Reviewed: May 11, 2012

I make this cake ofte. I make a homemade yellow cake mix instead of using a box cake. I recently made cupcakes for my daughter to take to school out of this reipe (used regular butter cream frosting for decorating) and the teacher emailed me to ask if she could have the recipe. If you make cupcakes you will get about 30. This recipe is excellent!!!

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Reviewer:

Chris Durkee

Reviewed: Apr. 11, 2012

These were outstanding. I made them as cupcakes, taking a wedge out from the top, enlarging the hole a bit and filled it with the filling. I then sliced a bit off the bottom of the section of the top I removed. This made it fit back into the hole better. To make the cupcake more attractive, I made a cream cheese frosting flavored with lemon for the top.

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Reviewer:

Noreen

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Reviewed: Jan. 19, 2012

Sorry, but these did not remind me of twinkles. They were okay, but nothing I would make again.

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Reviewer:

Claudia

Reviewed: Jan. 11, 2012

What a hit!!! I haven't had a twinkie in years, I can't remember really how they taste. No need to buy and taste them with this recipe! Love it! Although, I did end up with way to much filling/frosting.....Thanks never the less!

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Reviewer:

CookingGrama

Reviewed: Aug. 3, 2011

Yum! This was delicious. It was even better frozen. My six kids ate this in no time.

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Reviewer:

kmfaris

Reviewed: Jul. 16, 2011

I would have given 5 stars but filling was too sweet and even after cuttin in half as advised by others it was still too much, The cake was really great I used Strawberry cake mix and french vanilla pudding didn't have yellow cake mix on hand, it still came out good this is a keeper! also tastes better cold!

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Reviewer:

Sunnyflower1177

Home Town: Benton Harbor, Michigan, USA

Reviewed: Jun. 26, 2011

OH my are these fab!!! didn't change anything...I liked the fact that there is left over cream...because you can freeze it and use it for something else..Thank you for sharing!! I liked the idea for using it as a base for SS..great idea!

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Reviewer:

Bonnie

Reviewed: Mar. 25, 2011

I only used 4 oz cream cheese and 2 oz butter to 4 cups of icing sugar, I was concerned about it tasting too cheesy. I used 2 recipes of stabilized whipped cream for the Cool Whip. The Twinkies were good, very rich, the kids loved it. *Next time, 2 oz cream cheese, 2 oz butter and 2 1/2 cups icing sugar to 8 oz stabilized whipped cream, instead of 16 oz.*

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 27, 2011

These are VERY good! It's been years since I've had a Twinkie but I thought the cake part was pretty darn close. The filling was a little too cream cheesey for us. As a matter of fact, my husband & son didn't even finish their pieces. My daughter & I loved them regardless. I'll be making them again!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Feb. 22, 2011

The filling is very sweet but sooo good. I was wanting to make cupcakes so I only made half the amount of filling. I still had quite a bit left over and it is too sweet to frost the whole cupcake with. So I added the remainder of whipped topping to the left over filling and piped that on the cupcakes - perfect. I also used chocolate cake and chocolate pudding mix.

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