It seems that my mind is cluttered with too many summer vacation memories: pools and beaches and the scent of a particular sunscreen, and a favorite towel – and playing with my dad in the water (when he’d finally get in because, truly he is a big chicken and he hates the cold water.). Almost equal in importance to all of that: there were the favorite snacks.
For our family, there was one snack that we all agreed was the best – and that was a Zinger. Not just any zinger – there were vanilla and chocolate, too – but for us, only the raspberry coconut zinger would do. Now in case you don’t know – the Zinger was a Dolly Madison treat – (not a Little Debbie or hostess snack cake.) and it was a small sized cake, shaped similarly to the twinkie – it also had golden sponge cake and was filled with cream – but it was covered in a raspberry coating and coconut. Zingers are hard to come by these days – and so, you guessed it, I decided for Easter to try to figure out if I could make a Raspberry Zinger bundt.
Now, if you’ve been following my cake adventure since the beginning, you might remember week #7 – the twinkie cake, which was a failure. Oh sad times, those were- heart-breaking in fact! But, after several conference calls with my sister and baking confident, Marilyn, discussing how in the world to have a moist cake, and still get the filling inside without it falling apart – I felt brave enough to try again!
What can I say?!? I’m a glutton for punishment!
Here it is!
Raspberry Zinger Bundt – cake # 16.
Gold cake mix
1 cup milk
1/2 cup oil
2 cups coconut
small raspberry jello (with 2 cups of water)
small jar of marshmallow cream
1/4 heavy cream
1/2 cup soft butter
3 cups confectioners sugar
Heat oven to 350. Combine the mix, eggs, milk and oil in a bowl and beat on medium high for two minutes. Prepare pan, pour batter in and bake cake for 60 minutes. Let the cake cool for about 20 minutes, then flip out of pan. The cake should cool completely before filling with cream.
Next fill the cake with the cream. Combine the wet ingredients and beat until creamy – then add sugar and whip till smooth. I then used chopsticks to make small tunnels around the cake (on the top side of the cake, I only made 4 holes, but went both directions away from the hole) – and then used a frosting gun with a long tip to fill the tunnels with cream.
Then boil two cups of water, mix in the jello mix and put it in the fridge to thicken(I poured it in a pan, so it was spread out in a thin layer and could cool quickly). When it begins to have the texture of a very thick syrup, or loose jelly, spoon over the cake. Do a small section at a time and press the coconut all over the sides of the cake. Be sure to cover the top (and the cream holes) with the coconut.
Here are photos of the inside of my Zinger Cake, taken at our Easter brunch. Guys, everyone loved it! and I’m super excited that the cake was soft and light, with enough cream in the center. Yay for second chances! What’s true more than ever? If at first you don’t succeed, try, try again!