In 1919 the Continental Baking Co. launched the original Hostess^®CupCake which at the time had no icing squiggle or crème filling. This is a more decadent sheet cake version of this classic treat. Scroll down for the quick recipe and the full recipe!

Hostess Cupcake Sheet Cake

** If you want a quick version of this recipe simply use (2) chocolate Duncan Hines boxed cake mixes and reduce the water by 1/2 cup for each box and replace with coffee. Bake for 45-55 minutes if using one baking dish. **

Cake Ingredients

2 cups (240 g) all-purpose flour

2 cups (396 g) granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs

1 cup milk, or buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup coffee or boiling water

Cremé Filling Ingredients

14 oz marshmallow fluff

3/4 cup salted butter, room temperature (1 1/2 sticks)

3 ½ cups powdered sugar

2 tsp vanilla extract

3 tbsp whole milk or heavy cream, room temperature

1/8 tsp salt

Chocolate Ganache Ingredients

8 ounces quality semi-sweet chocolate, finely chopped

1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Directions

1. Preheat oven to 350°. Grease and line a 9×13 metal baking pan with parchment paper that overlaps the sides so you can lift the cake out later very easily. **You can also bake in two 9×13 pans if you are worried about slicing the cake horizontally.

2. In the bowl of a stand mixer or in a large bowl with a handheld mixer, add flour, sugar, cocoa, baking soda, baking powder, and salt and combine.

3. Add milk, vegetable oil, eggs, and vanilla extract to flour mixture. Mix on medium speed until well combined. Reduce speed and carefully add coffee (or boiling water) to the cake batter until well combined.

4. Pour into the prepared baking pan and bake for 35-45 minutes (**If using 2 pans check each one around 20-25 minutes) or until baked through. Check with a toothpick. Remove from oven and allow to cool for 30 minutes at room temperature before refrigerating until completely chilled, at least two hours or overnight.

5. Prepare filling and ganache while cake bakes. In a medium bowl prepare the filling. Beat butter and a little more than 3/4 of the marshmallow fluff until smooth. Add vanilla extract, powdered sugar, salt and milk. ** Add more milk if needed to reach a soft consistency. Set aside.

6. For the chocolate Ganache, add chopped chocolate to a medium heat-proof bowl and heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour the cream over chocolate, and let sit for 2–3 minutes until melted. Use a spatula to mix until smooth. Refrigerate for two hours until thick. Do not microwave!

7. Once the cake has completely cooled, lift the cake out of the pan and use a serrated knife to slice the cake in half length wise.

8. Place the bottom half of the sheet cake down and add the marshmallow cremé filling, reserving about a ½ cup for piping the squiggle. Evenly spread over the center of the cake and top with the other half of the cake.

9. Evenly spread the chocolate ganache on the top of the cake and refrigerate for 1 hour.

10. Add extra marshmallow cremé filling to a piping bag fitted with a small round tip and pipe 5 small looped lines from one side to the other width wise. Slice and serve. Store in the refrigerator.