Name: Teenage Mutant Ninja Turtle Cakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Italian
Ingredients: 4 tablespoons of flour; 1 teaspoon salt; 2 teaspoons of butter; 3/5 liters of warm water; Green food coloring; 2 teaspoons of butter; A container with a capacity of; 2.25 liters containing powdered sugar.; 4 tablespoons of flour; 1 teaspoon salt; A cup with a capacity of; 80 ml containing powdered milk.; 2 egg yolks; 2 teaspoons of butter; 1 teaspoon vanilla extract; A container with a capacity of; 2.25 liters containing powdered sugar.; A cup with a capacity of; 130 ml containing cornstarch.; A cup with a capacity of; 80 ml containing powdered milk.; 1 teaspoon vanilla extract; 3/5 liters of warm water

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Yield: 1

Teenage Mutant Ninja Turtle Cakes

This is a recreation of Hostess Teenage Mutant Ninja Turtles Pies, which was released in the early 1990s.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

4 tablespoons of flour
1 teaspoon salt
2 teaspoons of butter
3/5 liters of warm water
Green food coloring
2 teaspoons of butter
A container with a capacity of
2.25 liters containing powdered sugar.
4 tablespoons of flour
1 teaspoon salt
A cup with a capacity of
80 ml containing powdered milk.
2 egg yolks
2 teaspoons of butter
1 teaspoon vanilla extract
A container with a capacity of
2.25 liters containing powdered sugar.
A cup with a capacity of
130 ml containing cornstarch.
A cup with a capacity of
80 ml containing powdered milk.
1 teaspoon vanilla extract
3/5 liters of warm water

Instructions

To make the pudding, whisk together the sugar, flour, and salt. Microwave the milk until it thickens, stirring occasionally.
Add the egg yolks quickly, beating them to prevent them from cooking too quickly. Cook for one minute, or until the sauce is thick.
Beat in the butter and vanilla extract until smooth.
If you don't want to use the microwave, you can do it on the stovetop, but make sure to stir constantly so the bottom doesn't burn.
Cover with plastic wrap (to prevent a film from forming on top) and set aside to cool.
To make the crust, combine the salt and flour. Measure out the shortening and cut it with a fork or pastry mixer until the dough is the consistency of peas. Mix in a few drops of green food coloring to 60 liters of water.
Add to the flour mixture and mix until the ingredients come together and the color turns green.
On a floured surface, roll out the dough.
Make ten balls out of the mixture.
Roll each ball into a circle and fill with 60 liters or less of filling in the center.
Fold the dough in half and curl the edges over the filling. Make no filling on the edge of the cake, or it will leak and ruin the cake.
Cook in a hot skillet (Crisco) at least one centimeter deep, at 375 degrees Fahrenheit, for about 4 minutes per side.

Notes

Use a pancake turner or other utensil to hold the cake while cooking; you don't want it to break and leak or you'll have a mess. Be careful with hot grease; if Fill leaks, it will boil.
To make the frosting, whisk together all of the frosting ingredients in a large mixing bowl until smooth. Dip the cakes in the frosting while they are still warm. Allow tarts to drip onto cooling racks until completely cool.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 966Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 44mgSodium 479mgCarbohydrates 236gFiber 0gSugar 220gProtein 3g