What a fun recipe! Instead of using a 10" springform, I used 2 9" round cake pans. I made the "lid" by making a very thin layer in one of the cake pans, and put the rest of the batter in the other for the main part. This was a little easier than cutting a slice off the top. Also, I used a butter-flavor crisco stick for the shortening in the filling, and that has a yellow color so my filling was not the bright-white I wanted, but it still tasted fine and was not too noticeable. I put the cake in the freezer for 10 minutes after frosting to give the glaze a shiny, hard texture like a real ding-dong. I wish I could make a Giant Twinkie as well as we so much enjoyed the massive sugar freak-out from this delicious cake.
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What a fun recipe! Instead of using a 10" springform, I used 2 9" round cake pans. I made the...