|
|
|
|
|
|
Cake:
1 (18.25 ounce) box Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs
Filling:
2 teaspoons hot water
1/4 teaspoon salt
2 cups (7 ounce jar) Marshmallow Creme
1/2 cup shortening
1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
Frosting:
1 cup confectioners sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla extract
Dash of salt
Prepare the cake batter following the directions on the box. If you use Duncan
Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil and three eggs.
Heat oven to 350 degrees F.
To prepare the cake pans that will make cakes the size of Zingers, tear off
20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil
in half and then in half once more so that you have a rectangular piece of foil.
Wrap this piece of foil around a small prescription medicine bottle. Tuck in
the ends and take the bottle out, leaving the foil open at the top. This will
form a little pan. Flatten the bottom so that the mini pan stands up straight.
Place this into a baking pan and repeat with the remaining pieces of foil. When
you have arranged all of the foil pans in a baking pan, spray the inside of
all the pans with nonstick cooking spray. Fill each little pan about halfway
with cake batter. Bake cakes for 15-17 minutes or until a wooden pick stuck
in the center comes out clean. Remove the cakes from the oven and allow them
to cool completely.
To make the filling, combine the hot water with the salt in a small bowl
and stir until the salt is dissolved. Let this mixture cool.
Combine the 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 mixture to the bowl and mix.
To make the chocolate frosting, combine all the frosting ingredients in a
medium bowl and mix well with an electric mixer until smooth.
To assemble your snack cakes first poke three holes with a wooden pick or
skewer in the top of a cake and swirl around inside the holes making little
caverns for your filling.
Use a pastry bag with a small tip to squeeze some filling into each hole.
Be careful not to overfill, or your cake will burst open.
Once the cake is filled, use a butter knife to spread frosting on top of
the cake over the holes. Drag a fork lengthwise over the frosting making groves.
Makes 20 snack cakes.
