January 19, 2009


I wanted to post this recipe for you earlier but {sigh} I forgot! I haven't tried it yet......but I saved it because the name of it reminds me of my sweet friend, Jody! Her username on a site we frequent is Twinkie and I just have to smile when I see this! Give me a holler if you try it......it has some of the basic food groups in it.......coffee, chocolate & sugar!!

1 box (containing 10) Hostess Twinkies
¼ cup strongly brewed coffee or espresso, cooled
½ gallon coffee (or coffee and chocolate) ice cream, softened slightly
½ cup bittersweet chocolate, coarsely grated chocolate shavings or sprinkles

Slice each Twinkie in half lengthwise. Line a 8½- by 4½-inch loaf pan lengthwise with two 18-inch-long sheets of plastic wrap, overlapping the sheets slightly in the center of the pan and letting the excess plastic wrap hang over all sides.

Place 5 Twinkie halves, cream side up, crosswise in the pan. Using a pastry brush, generously apply some of the coffee to the cut side of each Twinkie. Spoon about a ½-inch layer of softened ice cream over the Twinkies. Sprinkle with about 2 tablespoons of grated chocolate. Arrange another 5 Twinkie halves on top of the chocolate, cream side up, brush with coffee and top with another ½-inch layer of ice cream and another 2 tablespoons of chocolate. Repeat with the remaining ingredients, finishing with a layer of ice cream. Smooth the top, pressing down firmly. Pan should be filled to just above the rim. Fold plastic wrap over top of cake. Freeze for at least 8 hours.

To serve, carefully unfold the plastic wrap from the top of the cake and use it to lift the cake out of the pan and carefully invert the Twinkie-Misu onto a platter. Remove and discard the plastic wrap. Sprinkle top with chocolate shavings and serve with Mocha Fudge Sauce.

Mocha Fudge Sauce (Makes 2 cups )
1 cup packed dark brown sugar

1/2 cup light corn syrup
1 1/2 tablespoons instant espresso powder
3 ounces unsweetened chocolate, finely chopped
1/2 cup heavy (whipping) cream
Pinch of salt

In a small, heavy saucepan over medium heat, bring the brown sugar, corn syrup and espresso powder to a boil, stirring until the sugar dissolves. Remove the pan from the heat, add the chocolate and stir until melted. Stir in the cream and salt. Serve warm or at room temperature.

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