Chocolate Twinkie Cake

Ingredients

• 1 1/2 cups sugar
• 1/2 cup shortening
• 2 teaspoons vanilla
• 4 eggs
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cocoa (optional)
• 1 cup milk

Filling

• 2 tablespoons butter
• 1/3 cup shortening
• 1 1/3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla
• 2 drops lemon extract

Directions

1. 1

   Preheat oven to 350; grease a 13x9 pan.

2. 2

   In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.

3. 3

   In a separate bowl, combine remaining DRY ingredients; set aside.

4. 4

   Pour milk into a measuring cup.

5. 5

   In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).

6. 6

   Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.

7. 7

   Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.

8. 8

   While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.

9. 9

   When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.

10. 10

    Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.

11. 11

    Place top half of cake on filling, press gently.

12. 12

    Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!

13. 13

    This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).

14. 14

    Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.