Hostess Twinkies

Posted by Cookin'Mom at recipegoldmine.com

Source: www.x60.deja.com - Kitchen Link Web Site

A bottle about the size of a Twinkie
Twelve 12 x 14 inch pieces of aluminum foil
Pastry bag
Toothpick or bamboo skewer

Cake:
4 egg whites
1 (16 ounce) box golden pound cake mix
2/3 cup water
Nonstick spray

Filling:
2 teaspoons very hot water
1/4 teaspoon salt
2 cups Marshmallow Creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Heat oven to 325 degrees F.

Create the cake mold by folding each piece of foil in half twice and wrapping it around the bottle leaving the top open. Lightly spray the inside of each mold with Pam or Baker's Joy or equivalent, arrange on cookie sheet.

In medium bowl, beat egg whites till stiff but not dry. Set aside.

In large bowl, combine cake mix and water and beat 2 minutes, scraping sides and bottom of bowl to thoroughly mix. Gently fold in egg whites until combined with cake mix. Pour about 3/4 inch of batter into each mold.

Bake 25 to 30 minutes or until cakes test done with clean toothpick inserted in center. Cool completely and remove cakes from mold.

To make filling, mix hot water and salt in coffee cup until dissolved. Set aside and cool completely.

In medium bowl cream together shortening, powdered sugar and vanilla extract. Add Marshmallow Creme and beat on high speed until fluffy. Add cooled salt water and beat another minute.

Using a bamboo skewer or wooden pick, poke a hole all the way through the cake, moving it around to hollow out a small area all the way through the cake for the filling. Using a filling tip on a cookie press or a cake decorator, fill each cake with filling. Fill from both ends if necessary.