Hostess Recalls Raspberry Zingers After Mold Concern

There's an urban legend that Hostess Twinkies will survive the apocalypse, but what about Hostess Raspberry Zingers? According to the latest recall, these raspberry cakes can't even last to their best-by date. According to the U.S. Food and Drug Administration, Hostess Brands is recalling certain batches of its Raspberry Zingers due to the potential of mold.

Hostess Voluntarily Recalls Raspberry Zingers

According to the FDA, the following products are affected by the recall. Other Hostess products are not affected.

  • Hostess Raspberry Zingers (Multi-Pack fresh)
  • Hostess Raspberry Zingers (Multi-Pack frozen)
  • Hostess Raspberry Zingers (Single-Serve fresh)
  • Hostess Raspberry Zingers (Single-Serve frozen)
  • Hostess Raspberry Zingers (Single-Serve grocery 3 count)

The products were sold to mass merchandisers, grocery stores, distributors, dollar and discount stores, and convenience stores throughout the United States.

If you have purchased the affected Raspberry Zingers, bring the product back to the place of purchase for a full refund. Consumers with questions may also contact 1-800-483-7253 Monday through Friday from 8:30 am to 4:30 pm Central Time.

How to Make Homemade Raspberry Zingers At Home

Originally produced by Dolly Madison Bakery, Zingers have been a favorite snack cake since the 1970s. Available in chocolate, vanilla, and raspberry, the snack cakes feature tender cake filled with cream and topped with either frosting or coconut.

Making your own Zingers at home is fairly straight-forward and delicious!

Get the recipe here.

Start off by greasing a Twinkies pan. You can get one at Amazon.

Mini Cake Pan

Amazon

Next, whip up your cake by mixing together a yellow cake mix, eggs, vegetable oil, water, and a vanilla pudding mix. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean.

Meanwhile, prepare the filling by whipping together butter, shortening, vanilla extract, salt, powdered sugar, and marshmallow fluff.

Once the cakes are cooled, fill with the filling.

Prepare the coating by mixing together raspberry jello mix and boiling water. Let chill in the fridge for 30 minutes. Dip the cakes in the raspberry jello mixture then roll in coconut. Serve.

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