Home Made Twinkles And Flingers

• 1 box Yellow Cake Mix (18.25 Oz)
• 3 whole Eggs
• 1/3 cups Vegetable Oil
• 1 cup Water
• 1 box Instant Vanilla Pudding Mix (5.1 Oz.)
• 1/2 cups Butter, Room Temperature
• 1/2 cups Shortening, Room Temperature
• 1 teaspoon Vanilla
• 1/4 Tablespoons Salt
• 3 cups Confectioners Sugar
• 1 container Marshmallow Fluff (7 0z.)
• 2 cups Boiling Water
• 1 box Raspberry Gelatin (3 Oz.)
• 2 cups Shredded Flake Coconut, Sweetened
• 2 Tablespoons Cornstarch

1. To make Twinkle boats:
2. Take a 14" long piece of regular aluminum foil, fold in half lengthwise, then in half widthwise, making a square-ish shape. Place a spice container in the middle as close to the size of a Hostess Twinkies cake as possible. Shape the foil around the container, remove the container and spray the boat with non-stick baking spray. Place side by side in a 9 x 13 cake pan. You will need 16 total.
3. Make Cakes:
4. In a bowl mix eggs, oil, and water until combined. Add cake mix and blend for 2 minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth.
5. Place 2.25 ounces of batter into each boat (about an ice cream scoop's worth) and bake at 325u0b0F for 11-15 minutes or until a toothpick inserted in center of one comes out clean. Cool completely. (Not all boats will fit into the pan, two batches are necessary).
6. Make Frosting:
7. Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner's sugar, starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.
8. For Flingers:
9. Boil water, add gelatin and stir to combine. Place in refrigerator for 15 - 30 minutes or until thick but not set.
10. Place coconut flakes in food processor and pulse until flakes are very small. Empty into a dish and add cornstarch, starting with 2 Tablespoons and increasing if necessary to get a nice loose texture.
11. For Twinkles:
12. With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.
13. For Flingers:
14. Fill cakes as for Twinkles. Once that is completed, place the prepared gelatin into a low baking dish or other container and roll the cakes to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours.

mix, eggs, vegetable oil, water, vanilla pudding mix, butter, shortening, vanilla, ubc, confectioners sugar, marshmallow, boiling water, raspberry gelatin, flake coconut, cornstarch

Taken from tastykitchen.com/recipes/desserts/home-made-twinkles-and-flingers/ (may not work)