Remember Funny Bones? Those rectangular chocolate snack cakes filled with an irresistible peanut butter flavored center, covered in a chocolate glaze? Well, it was a sad, sad day on November 16, 2012, when the Hostess Brand company announced plans shut down and discontinue these beloved treats.
Since they were a favorite of my dad’s, Hubby and I have been on the hunt ever since to track some down. We tried every grocery store to see if even just one box was left on the shelves, and thoroughly searched online to find someone…anyone…who was willing to sell even a single wrapped duo. But to no avail.
So yesterday when we got together with my family, I decided to do my very best to recreate one we could all enjoy. I used a boxed cake mix because I felt it would be the closest way to reach the consistency of the actual dessert. Dark chocolate fudge proved to be the spot on taste I was looking for.
I baked it in a bread loaf pan to mimic the shape, then filled it with a sweet, creamy peanut butter confection that was almost identical to the original. To achieve that glaze over top, I poured on a homemade ganache. It practically glistened.
I wish I recorded everyone’s reaction as they took a bite of this oversized replica! The excitement was contagious, making me feel so good to bring a little nostalgia to the table. If you too are missing this classic, you’ll be happy to have That’s SO Jenn’s interpretation right at your finger tips! And if you’ve never had it, well, this cake may just be your new favorite.
1 box Duncan Hines Dark Chocolate Fudge Cake mix
1 cup water
1/3 cup vegetable oil
3/4 cup creamy peanut butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup heavy cream, divided
1 1/3 cups heavy cream
12 oz. semi sweet chocolate chips
Preheat oven to 350º and pour cake mix into a large bowl.
Grease a loaf pan with non-stick cooking spray.
Pour in batter.
Bake about 35 minutes until a toothpick in the center comes out clean.
Transfer to a cooling rack.
Prepare filling by scooping peanut butter into the bottom of your mixing bowl.
Sift confectioners’ sugar into the bowl.
Mix on low speed until mixture is crumbly.
Add 1/4 cup cream and mix again on low speed.
Filling will start to become smooth, but remain stiff.
Add the rest of the 1/4 cup, a little at a time, until you have a completely creamy mixture.
Cut a rectangle into the inner center of your cake.
Use a spoon to lift it out.
Glob peanut butter filling into the open center of your cake.
Flip over the top piece of cake you cut out, and slice a chunk to get a flatter cover. Eat extra scraps of cake.
Return top to cover filling.
To make ganache, bring cream to a boil in a small saucepan.
Empty chocolate chips into a heat safe bowl.
Pour hot cream over chocolate.
Stir quickly to create a glaze. You’ll have more than you need, so you can refrigerate the rest and scoop into truffles!
Place cake with cooling rack onto a rimmed baking sheet to catch the drips. Spoon ganache over top.
Brush ganache onto the sides.
When ganache hardens (about half an hour), you will get a giant Funny Bone!
Eat and enjoy this beautiful memory!
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