Homemade Snackcakes

You know those snack cakes? The ones that are really bad for you and have a shelf life of FOREVER. This is just like that, only better.

4 egg whites

1 box pound cake mix

2/3 cup water

2 teaspoons very hot water

1/4 teaspoon salt

1 jar marshmallow creme

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended. Fold egg whites into the cake batter and slowly combine until completely mixed. Pour the batter into greased muffin tins. Bake at 325 for 30 minutes.

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.

Enjoy!