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Twinkies: 3 Favorite Copycat Recipes 

Make your own @ home!


Homemade Twinkies recipe

Recipe adapted from TLC


For the cake: 

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla

For the filling: 

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light cream
  • 1/2 cup confectioners' sugar


  1. Preheat the oven to 350 degrees F. Grease three mini loaf pans with cooking spray.
  2. Beat the eggs and sugar with a handheld mixer until thick. Slowly add in all other ingredients and beat until fully combined. Divide the batter among the mini loaf pans, filling about 3/4 full. Bake cakes for at least an hour, or until golden brown. Cool in pans and then transfer to a wire cooling rack.
  3. While cakes cook, prepare filling by mixing shortening, sugar, vanilla and light cream with a hand mixer. Once mixed, slowly add in sugar and beat until combined. Fill a pastry bag with frosting and cut a small hole.
  4. Once cakes have cooled, carefully poke three holes in the bottom of the cakes. Pipe frosting into the holes until just filled. Cool for at least 20 minutes and enjoy!

Homemade Sno Balls recipe

Makes 2 dozen


For the cake: 

  • 1 stick butter, unsalted
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups 1 percent milk

For frosting: 

  • 6 egg whites, warm
  • 1 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1/3 cup water, room temperature
  • 2 teaspoons vanilla
  • 3 cups coconut flakes
  • 2 - 3 drops red food coloring


  1. For the cake: Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray. Cream the butter and sugar together with a handheld mixer until combined; add eggs, one at a time. Mix in vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to the wet ingredients and mix until there are no streaks of flour. Fill muffin pan cavities 3/4 full and bake for 15 minutes. Cool on a wire cooling rack. Once cakes are cooking, cut out a small cone from the bottom, discarding the triangle portion but keeping the small cake circle. (This is where the filling will be piped.)
  2. To prepare the filling/frosting: Beat egg whites until peaks form, about four minutes. In a saucepan, heat sugar, water and cream of tartar until boiling, and remove from heat and let sit until it reaches 242 degrees F. Slowly pour syrup into the egg whites and stir. Add vanilla. Beat until frosting thickens. In a blender, pulse coconut flakes and red food coloring until crumbly. Place the coconut mixture in a bowl for rolling.
  3. Fill a piping bag with 1/2 frosting. Carefully pipe frosting into the cakes and cover with the cake circle. Frost the rest of the cake with the frosting and then roll in the coconut flakes. Let cool for a few minutes and then enjoy!

Homemade Ding Dongs recipe

Recipe adapted from Beantown Baker

Yields 14


For the cake: 

  • 3 ounces semisweet chocolate
  • 1-1/2 cups brewed coffee
  • 3 cups sugar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup canola oil
  • 1-1/2 cups low-fat buttermilk
  • 1 teaspoon vanilla

For the frosting: 

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1-1/2 teaspoons vanilla

For the chocolate ganache: 

  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 (12 ounce) bag semisweet chocolate chips


  1. To make cake: Preheat oven to 300 degrees F. Line two round cake pans with parchment paper. Finely chop chocolate, combine with hot coffee and let stand until smooth. In a larger bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt; set aside. In another bowl, beat eggs with a handheld mixer until creamed. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans and bake for an hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers.
  2. To make frosting: Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, six to seven minutes. Once mixed, remove bowl from heat and continue beating while it cools.
  3. To make ganacheHeat cream and butter in a medium saucepan until it boils. Pour chocolate into the pan and heat just until chocolate is melted. Immediately remove from heat and let stand for at least five minutes.
  4. To assemble: Using small round cookie cutters, cut out cake circles. Scoop out a small cone from the bottom of each cake circle, discarding the cone and keeping the circle. Pipe frosting into the cake until just filled. Place the cake circle back over the frosting to cover it. Brush ganache over the cakes using a pastry brush and let chill for at least an hour to set. Enjoy!