Twinkie Bundt Cake: a delicious cream-filled cake!

published on 21 October, 2017 at 10:00
For the cake:
3 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1/2 stick butter
1 tbsp vanilla extract
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs
4 yolks
1 cup lowfat buttermilk
whipped cream

INSTRUCTIONS
Preheat oven to 325 degrees, and grease a 12-cup Bundt pan with nonstick cooking spray.
Sift flour, salt, and baking powder into a medium bowl and set aside.
In a stand mixer fitted with the paddle attachment, cream together butter, vanilla and sugar on medium speed until very light and fluffy, about 3 to 4 minutes.
Add the canola oil and beat until light and fluffy. Next, add eggs and egg yolks one at a time, and beat until fully incorporated, about 1 minute.
Add the flour mixture and buttermilk to the batter in 3 alternating additions, starting and ending with the buttermilk. Beat just to combine.
Spoon the batter into the prepared pan using a spatula to smooth the top.
Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes, then invert onto rack, remove the pan and let cool completely. Once cooled, turn the cake upside down on a cutting board. Using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake.
Using a large piping bag fill the hollowed out sections of the cake with whipped cream. Flip the cake onto a serving platter and dust with powdered sugar before serving.
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