Monday, June 9

BAKE IT: Hostess Chocodiles

Ah, the "Chocodile"-this classic spin on an all American sugar filled confection is a treat of legendary proportion. Sparking the great debate, is a Twinkie and a Chocodile the same thing? The answer is yes, Hostess has even admit this. The reason the cakes taste different is the chocolate coating of the Chocodile allows the cake to stay softer. That aside the trouble with this dessert is the dessert itself, can we say calories? Sugar? Fat? Any of which can scare you away. But if you go homemade, you can cut all three in half and get rid of those scary shelf-life stabilizing ingredients. Here is to eating you cake and enjoying it too!

Makes 12 Chocodiles
Full time 1 1/2 hours (includes cooling time)

The needs-

For Cake:
1 box pound cake mix, trust me use a mix it works better
4 egg whites
2/3 cup water

For Filling:
1 cup powdered sugar
1/4 cup butter, slightly melted
1/4 cup vegetable shortening, slightly melted
1 tsp vanilla extract (or banana for a way back authentic flavor)

For Coating:
12 oz milk chocolate chips
1 cup heavy cream
1 tbsp butter

The know-

Preheat oven to 350'.

In a mixing bowl, beat egg whites until they are nice and stiff.

Beat in cake mix and water.

Heavily grease you cake pan, if you do not have a fancy cake pan for this shape. You can easily make the same shape. By wrapping a large spice bottles half way with aluminum foil and grease it well, repeat this to create a total of 12 cake cups.

Evenly divide batter into the cake pan or cake cups.

Bake in oven for 20-24 minutes or until nice and golden.

Allow to cool in pan for a few minutes, until you can easily handle the pan.

Then tap cakes out carefully onto a cutting board to finish cooling.

You need to allow these to fully cool for a good 20 minutes or until completely cool. This next part I do because I like the perfect shape, but it is not 100% needed.

Using a really sharp knife to cut the bottom puffed dome bit off and to create a flat surface. Just work gently to not break the cake.

Lastly the best part, making the filling. Heavily mix the shortening and butter together until smooth.

Add in the powder sugar and vanilla stirring heavily until it is smooth and even in texture.

Place filling into a pastry bag or a zip bag and snip the tip off.

Gently insert tip roughly 1/2" from end of cake and squeeze to fill the cake. Repeat this on the other end and then repeat this right in between the two. This will create that famous 3 filling spot on the bottom of the cake and ensure an even distribution of filling.

Allow these to rest for a moment, while you get the coating ready.

In a heavy bottom sauce combine heavy cream and butter. Heat pan over medium high heat until butter is fully melted and mixture begins to steam. Make sure you stir constantly to prevent scorching.

Add in chocolate chips and continue to whisk until chips have melted evenly and mixture is smooth.

Dip top of cupcake into mixture and allow excess to drip off. Set cupcakes on cutting board to allow ganache to stiffen.

You have now created the famous classic cake in your own kitchen, cheers!