Twang CAKE?!?

Here's a Twang recipe from Bethany Bultman's
Portrait of a Vanishing Culture (Bantam, 1996).

(Thanks to Candi Strecker for sending along the photocopy.)


Twang is a lot like Lik-M-Aid, the powdered tart candy that kids lick out of their palms. The original flavor is pickle, though it is also available in lemon-lime. Its ads say, "It'll pep up popcorn, fuel those French fries, and soup up soup." This is the ultimate convenience food for those who want the lip-puckering thrill of a dill pickle sold in condom-sized packages. "Twang in beer is my idea of goooooood," says Dale, a trucker from New Mexico. "You pretty much get it at any Diamond Shamrock mini-market in the South and in the West."

Bride's Day-Glo Jello-O Twang Cake
(aka Sunshine Cake)

This wedding cake is found most frequently in Arkansas and Tennessee at receptions hosted in rural church halls. The groom's cake is often attached to the bride's cake by a plastic bridge, with each cake having a pair of brides and grooms.

  • 1 large box lime Jell-O
  • ¼ cup water or lemonade
  • 1 box Duncan Hines Lemon Supreme cake mix
  • 1¼ cups Blue Plate mayonnaise
  • 1 box instant lemon pudding mix
  • 4 large eggs
  • 1 12-ounce can Mountain Dew or 7-Up
  • Green and yellow food coloring (for Day-Glo effect)
  1. Preheat oven to 350°.
  2. Grease and flour a tube pan.
  3. Dissolve Jell-O in either ¼ cup of water or lemonade.
  4. Blend into cake mix.
  5. Bake at 350° for 1 hour.
  6. Ice when cool.
Twang Icing
  • 1 box confectioners' sugar
  • 3 small packs Lemon/Lime Twang
  • 1 medium can crushed pineapple, drained
  • 1 large package cream cheese
Mix everything together.

Variation: Garnish with plastic daisies.

Makes 10 to 12 servings

Twang, Jell-O, mayonnaise, and Mountain Dew: are we in the South, or what?

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