chocolate twinkie cake

The ingredients :

TWINKIE CAKE:

• 1 box cake mix
• 1 can frosting

filling: 

• 5 tablespoons flour
• 1 teaspoon vanilla
• 1 cup milk
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup margarine
• 1/2 cup shortening
• 1/2 tsp salt

Steps for preaparation:

1. bake cake according to package directions.  
2. turn cake out of pan onto a large plate or platter when cake is completely cooled .  put the cake in the freezer for a couple minutes   if the cake is really moist, 
3. Using a a large knife or cake leveler, cut the thickness of the cake in half.  using a second plate, remove the top of the cake and set aside.  flip the bottom half of the cake back into the cake pan.  for this part,  if you want , you can make the cake all fancy and do multiple layers .  
4. In a medium saucepan cook 1/4 tsp salt,  5 T flour, 1 c milk,  until thick. like a thin gravy. 
5. After that,  Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
6. 
   
7. In a medium bowl, cream together 1/2 c crisco, 1/2 c margarine,  1 c granulated sugar and 1/2 tsp salt.
8. 
   
9. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
10.  It would be enough to have a 1/2 inch of filling in a 9x13 cake. because  this recipe makes around 2 cups of fluff.
11. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake.  the cream will spread out when the top layer is put back on.
12. carefully flip the top layer back onto the cake.  frost as you normally would.  if you are going to do a cake with multiple layers,put the cake in the freezer so the twinkie filling sets up and doesn't mix with the frosting if it squeezes out of the sides.
13. serve & enjoy