You will need a spice bottle, approximately the size of a Twinkie, ten 12 x 14
-inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick.
Heat oven to 325 degrees F.
Fold each piece of aluminum foil in half twice. Wrap the folded foil around the
spice bottle to create a mold. Leave the top of the mold open for pouring in the
batter. Make 10 of these molds and arrange them on a cookie sheet or in a shallow
pan. Grease the inside of each mold with a light coating of nonstick spray.
Do NOT follow instructions on the cake mix bo. Beat the egg whites until stiff.
In a separate bowl combine cake mix with water and beat until thoroughly blended
(about 2 minutes). Fold egg whites into the cake batter and slowly combine until
Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in
the preheated oven for 30 minutes, or until the cake is golden brown and a wooden
pick stuck in the center comes out clean.
For the filling, combine salt with the hot water in a small bowl and stir until
salt is dissolved. Let this mixture cool.
Combine Marshmallow Creme, shortening, confectioners' sugar and vanilla extract
in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add the salt solution to the filling mixture and combine.
When the cakes are done and cooled, use a skewer to make three holes in the bottom
of each one. Move the stick around inside of each cake to create space for the filling.
Transfer the Filling to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting
into the holes in each cake, taking care not to overfill, until it gently expands.
These won’t last indefinitely as real Twinkies do.