This is a white trash version of the fancy French holiday cake that itself evokes the even older tradition of burning a huge log in the fireplace over the Christmas holiday.
For the frosting:
- 2/3 cup solid vegetable shortening
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 5 to 8 tablespoons milk
For the cake:
- 1 box of 10 Hostess Twinkies
- 1/8 cup powdered sugar and/or brown, red and green candy sprinkles (optional)
- 18 red hot candies
- 18 green jelly spearmint leaf candies (or 18 real mint leaves)
Beat shortening, vanilla and salt in large bowl with mixer on high speed until fluffy. Add powdered sugar and cocoa. Beat on low speed, gradually adding milk, until evenly blended. Beat on high speed until smooth and creamy, about 2 minutes. Set aside.
Unwrap the Twinkies. Cut three in half. Stick the half Twinkies to the side of the whole ones on a small plate (to look like a branch on a log). Frost the Twinkies so that they’re completely covered and then score the frosting with a fork to resemble bark. If desired, decorate each mini-log with sprinkles and/or powdered sugar (to look like a dusting of snow). Top each log with three red hots and three leaves.
Yield: 6 mini buche de Noel servings
Note: Drake’s Devil Dogs or Hostess Devil’s Food Zingers, if available at supermarkets in your area, can be used instead of Twinkies for those who prefer the more traditional chocolate cake base.