Goodbye, Sweet AmericaChocolate Malt Twinkies

If you listen, you'll know... :)

The idea for these treats was inspired by A&G!! It was great to be on your team for the Twilight Walk for Wishes. I raised $170 total...wheeee!!! Thanks guys, and thanks soooo much to everyone who donated! I'll be delivering these to the KSTE studios first thing tomorrow morning.

I have raffled off one prize already in the stack of cakes I am giving away... Mr. & Mrs. Eats get a jar of buttercream... I will be drawing the rest of the winners when I return from Las Vegas.

I will also be donating a cake to the silent auction at the July 7th Arts in River Park benefit. If you have anything you wish to donate or if you would like to attend the event, email me! :)

The Recipe...


Chocolate Malt Twinkies

Cake Part...

1/2 cup butter, softened

1/2 cup shortening

2 2/3 cups sugar

2 cups malted milk powder

1 1/2 cups unsweetened cocoa, firmly packed

8 eggs

4 cups flour

6 teaspoons baking powder

1 teaspoon salt

2 1/2 cups half and half

1/2 cup brewed coffee

1/2 cup nestle quik syrup

Directions:
Prepare twinkie or cupcake pan with shortening and flour. Set aside.

Preheat oven to 375°F. In a large bowl, combine together butter, shortenning, and sugar until light and fluffy; add malted milk powder and cocoa, and beat just until mixed. Add eggs, beating well.

Combine the half and half, coffee, and the Nesquik syrup. Set aside.

Sift together dry ingredients, and add to chocolate mixture alternately with half and half, coffee, and syrup mixture.

Fill twinkie pan wells half full and bake about 20 minutes. Let rest and then turn out to cool completely before filling.

Chocolate malt filling

1/2 cup half and half (can also use a Nestle’s milkshake drink

1 cup malted milk powder

3/4 cup butter

3/4 cup shortening

1 Tbs creme de cacao

6 cups powdered sugar


In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder.


Beat together the butter and shortening in a mixer bowl. Add malted milk mixture and creme de cacao alternately with powdered sugar. Fill a pastry bag or a marinade needle with the filling and inject the underside of each cake.

Decorate with a simple cocoa frosting or melted chocolate ganache. Then garnish with malt filling--thickened with a bit more powdered sugar. I also used chocolate-covered maraschino cherries and crushed Whoppers.