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Serves 10 Servings


    • 4 egg whites
    • One 16-ounce box golden pound cake mix
    • 2/3 cup water
  • Filling

    • 4 egg whites
    • One 16-ounce box golden pound cake mix
    • 2/3 cup water
    • 2 teaspoons very hot water
    • 1/4 teaspoon salt
    • 2 cups marshmallow creme (one 7-ounce jar)
    • 1/2 cup shortening
    • 1/3 cup powdered sugar
    • 1/2 teaspoon vanilla


Baking Directions:

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.Preheat oven to 325 degrees.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 non-stick spray.Disregard the directions on the box of cake mix. Instead, 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 toothpick 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 the marshmallow creme, shortening, powdered sugar and vanilla 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 or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.Using a cake decorator or pastry bag, inject each cake with filling through all three holes.