4 egg whites
1 (16 ounce) box golden pound cake mix
2/3 cup water
2 teaspoons very hot water
1/4 teaspoon kosher or sea salt
2 cups (7 ounce jar) Marshmallow Creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
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 completely mixed.
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.