Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, February 28, 2013

Twinkie Pound Cake

Have I ever told you what I would eat for breakfast every school day when I was a kid? I'm ashamed to admit it, but I ate a Hostess Ding-Dong every day. You see...I didn't like to eat breakfast (still don't) but my mom always wanted me to go out the door with something in my stomach so we compromised on a Ding-Dong and a glass of milk. Every once in a while, I'd sneak a Twinkie in there....just to mix it up. So when Hostess went out of business, a little bit of my childhood died. Here's my homage to the Hostess Twinkie. Long live mass produced store bought cakes of chemicals and high fructose corn syrup!!!

Twinkie Pound Cake


1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Powdered sugar

Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition just until the yellow disappears.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in vanilla just until blended. Pour batter into greased and floured pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pan. Cool completely on wire rack. Split cooled cake in half horizontally. With a sharp knife make two shallow cuts all the way around the inside and outside edges of the bottom half of the cake. With a spoon, remove cake from the inside of the bottom half. Fill with marshmallow filling. (Recipe follows.) Replace the top of the cake and press down to seal.

10 – 12 servings

Marshmallow Filling

2 (7.5-oz.) jars marshmallow creme
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 tsp. pure vanilla extract

In a large mixing bowl, combine the marshmallow creme and the butter.

Add the powdered sugar and vanilla and beat until all combined.

Fill cake with marshmallow mixture.

Here's what you need. Except....you 
 need TWO containers of the 
marshmallow creme. I found one 
was just not enough.

Beat together the butter and shortening.

Then add the sugar.

Beat in the eggs, one at a time. 
Then the flour and milk alternately.

Then the vanilla.

Spread batter into your prepared pan.

Then bake! Then Cool!!

Then split!!

Then cut a couple of shallow
 lines around the edges.

Then dig out the trench!

Mix up the filling!

And spread it in the trench of the cake.

Replace the top and press down to seal.

Close your eyes and enjoy!


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