Chocolate Twinkie Cake

Directions

1. 1
   Preheat oven to 350; grease a 13x9 pan.
2. 2
   In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
3. 3
   In a separate bowl, combine remaining DRY ingredients; set aside.
4. 4
   Pour milk into a measuring cup.
5. 5
   In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
6. 6
   Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
7. 7
   Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
8. 8
   While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
9. 9
   When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
10. 10
    Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
11. 11
    Place top half of cake on filling, press gently.
12. 12
    Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
13. 13
    This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
14. 14
    Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.