Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. The Filling:

  3. 1/2 Cup Butter Or Margarine

  4. 1/2 Cup Crisco

  5. 1 Cup Granulated Sugar

  6. 3/4 Cup Pet Or Carnation Evaporated Milk

  7. 1 Tablespoon Vanilla

  8. The Cake:

  9. 3 Large Eggs

  10. 1 1/2 Teaspoons Vanilla

  11. 1 Cup Whole Milk

  12. 1/2 Cup Butter

  13. 1 1/2 Cups Sugar

  14. 1 Teaspoon Salt

  15. 3 1/2 Teaspoons Baking Powder

  16. 2 Cups All-Purpose Flour

Instructions Jump to Ingredients ↑

  1. The Filling:

  2. Cream the butter 5 minutes, medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time while continuing to beat. Then add the milk, mixed first with the vanilla, beating and scraping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes.

  3. The Cake:

  4. Preheat oven to 350. Grease two 8-inch square cake pans or baking dishes, or use a 13x9x2 inch pan. Beat 1 minute after each addition. Pour batter into prepared pans. Bake at 350 for 30-35 minutes (40-45 minutes for an oblong pan) or until you can insert a toothpick and it comes out clean. Cool the cake in pan on a rack. It's best to use the cake for Twinkles when it is slightly frozen--about 30 minutes in the freezer. Then cut them into 1 1/2" by 3 1/2" bars. Put bottom side of each bar up on waxed paper. Spread half of the bars with the filling and put together with an unfrosted bar, sandwich style. Refrigerates up to 2 weeks, freezes up to 1 yea


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