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    Scott Adams
    Scott Adams

    By Scott Adams •

    Twinkie Cake/Strawberry Twinkie Torte (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    One yellow cake mix (you can use 2 cake mixes to make a 15 x 10 pan full). Mix and bake according to directions. Remove from oven and cool. Split cake horizontally with cake cutter or use a piece of thread wrapped around your fingers and pulled down the middle of the cake horizontally. Remove top half of cake and spread filling on bottom half of cake. Replace top half of cake and sprinkle with powdered sugar.

    Filling Ingredients:
    1 cup milk
    2-3 tablespoons cornstarch

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    Filling Directions:
    Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool.

    Add:
    ½ cup butter flavored Crisco
    ½ cup soft butter
    1 cup sugar
    1 teaspoon vanilla

    Beat until fluffy and add cooled milk mixture. Mix together until really fluffy (this will take a while).

    Cut into Twinkie sized rectangles. They are good eaten immediately or wrap them tightly in plastic. They freeze well. Great with fresh strawberries.


    Strawberry Twinkie Torte

    Ingredients:
    1 Twinkie cake (recipe above)
    1 ½ - 2 cups strawberry jam (enough to cover top of cake)
    Fresh Sliced strawberries
    1 package semi-sweet chocolate bits

    Directions:
    Prepare Twinkie cake. Place on cake platter or you can leave it in the pan. Heat strawberry jam until syrupy (about 45 seconds in microwave). Spread on top of cake. Slice fresh strawberries on top of jam. Melt chocolate (microwave or double boiler). Slowly drizzle over sliced strawberries. Sprinkle with shaved almonds if desired. Serve immediately. Chocolate will harden when placed in refrigerator. If you plan to serve later refrigerate cake and drizzle chocolate prior to serving.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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