When hostess was on strike, the New York Times published the twinkie recipe. I cut it out. Im sure you can can find it in their archives. It was published in the Meto section on March 23, 2000 written by Tina Kelley. I have made it a few times through the years and they come out great. I dont use a twinkie pan nor does it call for one. I make molds out of wrapping a spice bottle 1/2 way with aluminum foil. its the perfect size and shape since it leaves you with the same flat bottom (or top depending how you think of it). I make a dozen or so molds and put it on a baking sheet. This recipe comes out the perfect consistency of chewy light yellow cake with a gritty filling and its so easy. I highly recommend and they are a perfect birthday gift for the sweet tooth you know. cake calls for: 3 egg whites 16 oz yellow cake mix 2/3 cup water non stick spray filling: 3 tab butter 1/3 c veg shortening 1 c confectioners sugar 1/4 c granulated sugar 1/3 c evaporated milk 1 teas vanilla extract 2 drops lemon extract heat oven to 325. make molds. spray molds with nonstick spray. beat egg whites until stiff. combine with cake mix and water and blend. fill each mold 3/4 in deep and bake 30 min cream butter and shortening, then slowly add sugars, evaporated milk and extracts. mix till fluffy when cakes are done and cooled us a toothe pick to make 3 small holes in the bottom of the filling. Using a pastry bag inject each cake with filling in all three holes. turn over and serve! WOW! Amy, thanks for sharing. I had seen the evaporated milk in other filling recipes, but haven't had a chance to try it out. It's great that so many folks have been innovative about making shaped molds too. I love to collect fancy pans, and have used mine for so many things. Happy Baking! ~ MaryJane

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