Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Red food coloring
Special equipment needed:
- Electric mixer
- Piping bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vanilla extract. Mix until well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.
7. To make the filling, beat the butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and milk. Beat until smooth and creamy. Add a few drops of red food coloring to achieve the desired color.
8. Once the cake has cooled, use a round cookie cutter or a knife to cut out circles from the cake.
9. Fill a piping bag with the filling and pipe a swirl on top of each cake circle.
10. Place the cakes in the refrigerator for 30 minutes to set the filling.
11. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 42g
Protein: 3g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use vegetable shortening instead of butter for the filling.
Variations:
- You can add shredded coconut to the filling for a coconut flavor.
- You can use different food coloring to make the filling different colors.
Tips and tricks:
- Make sure the cake is completely cooled before cutting and filling.
- Use a piping bag with a round tip to make the filling swirls.
- Store the zingers in the refrigerator to keep the filling firm.
Storage instructions:
Store the zingers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can microwave the zingers for a few seconds to warm them up before serving.
Presentation ideas:
Arrange the zingers on a platter and dust with powdered sugar.
Garnishes:
You can garnish the zingers with fresh berries or chocolate shavings.
Pairings:
Serve the zingers with a glass of cold milk or hot cocoa.
Suggested side dishes:
Serve the zingers with a side of fresh fruit or a salad.
Troubleshooting advice:
If the filling is too thick, add more milk. If it's too thin, add more powdered sugar.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the recipe.
Food history:
Hostess Zingers were first introduced in the 1960s and have been a popular snack cake ever since.
Flavor profiles:
The zingers have a rich chocolate flavor with a sweet and creamy filling.
Serving suggestions:
Serve the zingers as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: American
Taste: Sweet, Moist, Vanilla, Creamy, Vanilla-Flavored