Hostess Cakes
Ingredients
Cake:
- 3 cups flour
- 2 cups sugar
- 2 tsp soda
- 1 tsp salt
- ½ cup cocoa
- 2 cups cold water
- ⅔ cup oil
- 2 Tbsp vanilla
- 2 Tbsp vinegar
Filling:
- ¾ cup flour
- ¾ cup sugar
- 2 cups milk
- 2 tsp vanilla
- ¼ tsp salt
- 1 cup butter
- 1½ cup sugar
- 1 cup crisco
Frosting:
- 1 12 oz. pkg semi-sweet chocolate chips or about 2 cups
- ¼ cup butter
- 2 Tbsp milk
Instructions
Cake:
- Sift together dry ingredients, then add remaining ingredients.
- Mix with a spoon.
- Pour into cupcake liners
- Bake at 350° for about 20 minutes.
Filling:
- While cupcakes are cooling make filling
- In a sauce pan cook flour, sugar, and milk until thick.
- Add vanilla and salt.
- Blend in the butter. Let cool
- In a bowl beat sugar and crisco on high speed and slowly add thickened milk mixture to it.
- Beat on high speed for 5 minutes. Put filling into a pastry tube
- While cupcakes are still slightly warm, push pastry tube into middle of cupcake and fill each cake with approx. 1-2 Tbsp of filling.
Frosting:
- Melt chocolate chips with butter. Add milk. Allow to cool
- Spread over filled cupcakes.
Notes
Makes a very large batch and can be cut in half.
For a Suzy Q Cake: make cake as directed and spread into two 11×15 sheet pans. Bake at 350° until done (about 20 minutes). Let cool. Frost one cake with the filling and top with the other cake, then frost! YUM