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He poured himself a cup of coffee and glanced at the clock. As if on cue, he heard the slam of a car door and a shout of "See you later." A weekend had never seemed so long and yet gone so fast. He hated to be away from his wife, and hated it even more when she was away from him. Yet, this time, he had learned something that he would treasure forever, and had he not had an entire weekend alone with his daughter, he doubted any of it ever would have happened. He would have sailed through life, bull-headed and set in his ways. Now? Now a new way of looking at the world existed, and though he really didn't understand it, he no longer questioned it.
"Hi! You're still up?" She met him half-way, wrapping her arms around his neck in a warm embrace, melting into the strong arms that spoke volumes about how much she had been missed. The vibration in his chest answered her question. Easing back, she studied the chocolate eyes that twinkled at hers. "I take it that everything went fine?"
Jack kissed her lightly and then motioned to a nearby chair. "Coffee?"
"Sure. Have anything to go with it?" Sue shrugged her coat off and laid it across the back of the chair, taking the steaming ceramic cup with a smile of thanks.
"As a matter of fact, I do." He went to the refrigerator and pulled out a plate. "It took some doing to keep this for you, but I wanted proof that it actually happened. Had to run Bobby off....and make Emma promise to not eat it."
Sue grinned at the sight, recognizing the chocolate cake for what it should have been, amazed that he had gotten it together as well as he had. "You baked!"
"Yes, I...I mean
we did. Chocolate Twinkle Cake. Yours...and Pammie's favorite." He uncovered the cake and slid the platter towards her. "Care to try some?"
She eyed him curiously, knowing he was up to something. "Jack..."
He ignored her and handed her a knife. "I'll let you cut it yourself..."
With lips pursed, she squinted up at him, and then took the knife. "Okay." She pulled the plastic plate closer, knife poised over the center of the cake. "Jack..." She brushed back her golden locks and stared down at the leftover portion. "That looks like...."
"Emma says it's Grace, but my money is on Marene."
Sue's mouth fell open, then slammed shut. She stared at the imprint, opened her mouth to say something, and then closed it again. Then she did the only thing she could think to do. Cutting carefully, she sliced off around the chocolate snow angel shape and scooped the pieces of confection onto a dessert plate, licking her fingers when she was done. "Delicious! And I love twinkle filling." She took a bite, sighing her pleasure at the rich mixture of creaminess and cake. "Maybe I should go away more often. I've got a few more recipies in there that you could try."
"If you'd seen the kitchen when we were through...." He laughed and signed,
BIG MESS."Recipie for diaster," he added, picking up the knife. Ignoring the imprint, he cut himself a huge slice. "Although," he mused, "it certainly turned out just right."
FIN

Chocolate Twinkle Cake, as my family calls it, is a recipie that I got from Pam. It is delicious! I took some to a pot luck and it disappeared immediately and got rave revues. She calls it Chocolate Twinkie Cake....since the creme filling is much like that in a Twinkie, only better. I'm not a Twinkie fan. We do, however, have a dog named Twinkle, who does get called Twinkie every now and then. And since the potluck where I took the cake was at a stockdog herding event, in which Twinkle was entered, I renamed it for her.

Anyway, here is the recipie as Pam sent it.
QUOTE
Chocolate Twinkie Cake
Preheat oven to 325°
Cake
½ cup butter, softened
2 cups white sugar
2 eggs
1 teaspoon vanilla
½ cup cocoa (the baking kind)
½ cup milk (use 2% or more milk fat)
1 cup cold water
2 cups flour
1 teaspoon baking soda
Combine butter, sugar, eggs, vanilla and cocoa. Beat in milk and water (do this by hand as batter is very thin and will end up everywhere if you use a mixer). Add flour and soda. Mix until blended.
Pour into a greased and floured (I use cooking spray) 13 ½” x 10” x 1” pan. Metal pans work better than glass. Bake at 325° for 30 minutes. Cool completely and remove from pan. Cut cooled cake in half lengthwise using a taut thread or a long serrated bread knife. Flip top layer onto a platter, set aside.
Filling
5 tablespoons flour
1 cup milk (use 2% or more milk fat)
1 cup white sugar
½ cup butter
½ vegetable shortening
1 teaspoon vanilla
Mix flour and milk in a saucepan. Cook until thick (medium high heat but you must stir constantly). Cool (I usually set it in the fridge for a few minutes). Cream sugar, butter, shortening and vanilla. Add cooled mixture and beat until the consistency of whipped cream. Spread filling between the cake halves. Replace the top half.
Frosting
3 tablespoons butter
2 tablespoons cocoa
1 ½ cups powdered sugar
2 tablespoons warm milk (If I have leftover coffee I add about ½ tablespoon and cut the milk to 1 ½ tablespoons).
1 teaspoon vanilla
Melt butter and cocoa in saucepan. Add powdered sugar, warm milk/coffee and vanilla. Beat until creamy and spread over cake. I have found that it really only makes enough to frost the top. This works out well since I usually end up cracking or breaking the top when I’m flipping it on or off. Also the cream will ooze out the sides which is fun!
It looks long but it is one of the easiest cake recipes I have ever made and yummy too!
You can also make them as cupcakes and squirt the filling inside, using a condiment bottle or large syringe. Yummy!