Twinkie-Misu Recipe!

Thanks Lyndz! Here is the recipe for Twinkie-Misu.

Twinkie-Misu

1 box (containing 10) Hostess Twinkies

¼ cup strongly brewed coffee or espresso, cooled

¼ cup Kahlua (may substitute additional strong coffee or espresso)

½ gallon coffee (or coffee and chocolate) ice cream, softened slightly

½ cup bittersweet chocolate, coarsely grated chocolate shavings or sprinkles

Slice each Twinkie in half lengthwise. Line a 8½- by 4½-inch loaf pan lengthwise with two 18-inch-long sheets of plastic wrap, overlapping the sheets slightly in the center of the pan and letting the excess plastic wrap hang over all sides.

Place 5 Twinkie halves, cream side up, crosswise in the pan. Mix together coffee and Kahlua. Using a pastry brush, generously apply some of the coffee mixture to the cut side of each Twinkie. Spoon about a ½-inch layer of softened ice cream over the Twinkies. Sprinkle with about 2 tablespoons of grated chocolate. Arrange another 5 Twinkie halves on top of the chocolate, cream side up, brush with coffee and top with another ½-inch layer of ice cream and another 2 tablespoons of chocolate. Repeat with the remaining ingredients, finishing with a layer of ice cream. Smooth the top, pressing down firmly. Pan should be filled to just above the rim. Fold plastic wrap over top of cake. Freeze for at least 8 hours.

To serve, carefully unfold the plastic wrap from the top of the cake and use it to lift the cake out of the pan and carefully invert the Twinkie-misu onto a platter. Remove and discard the plastic wrap. Sprinkle top with chocolate shavings and serve with mocha fudge sauce.

Mocha Fudge Sauce (Makes 2 cups ) 1 cup packed dark brown sugar 1/2 cup light corn syrup 1 1/2 tablespoons instant espresso powder 3 ounces unsweetened chocolate, finely chopped 1/2 cup heavy (whipping) cream 2 1/2 tablespoons Kahlua, or to taste Pinch of salt In a small, heavy saucepan over medium heat, bring the brown sugar, corn syrup and espresso powder to a boil, stirring until the sugar dissolves. Remove the pan from the heat, add the chocolate and stir until melted. Stir in the cream, Kahlua and salt. Serve warm or at room temperature.