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1
Cake:
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2
Mix cake mix, eggs, milk and pudding together.
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3
Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
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4
Remove pan from oven and let cool for 5 minute.
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5
Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
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6
In meantime, prepar snack cake filling.
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7
Filling:
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8
In small saucepan cook flour and milk over medium heat until paste forms.
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9
Stir constantly and do not allow mixture to brown.
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10
Remove from heat and cool for 1 minute.
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11
Add vanilla and stir until smooth.
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12
Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
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13
In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
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14
Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
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15
To fill snack cakes:
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16
Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
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17
Gently insert tube into underside of cake, about halfway through the cake.
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18
Using gentle pressure, squeeze a small amount of filling into cake.
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19
You'll feel the cake expand under your fingers.
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20
Do not overfill, or the cake will burst.
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21
Repeat for a total of 3 times (different areas) per cake.
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22
Store cakes well covered at room temperature.
