Dolly Madison Devil's Food Zingers recipe

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.