For the Cake:
1 (16-ounce) box pound cake mix
4 egg whites
⅔ cup water
1 (16-ounce) box pound cake mix
4 egg whites
⅔ cup water
For the Filling:
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow creme (about 2 cups)
½ cup vegetable shortening
⅓ cup powdered sugar
½ teaspoon vanilla extract
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow creme (about 2 cups)
½ cup vegetable shortening
⅓ cup powdered sugar
½ teaspoon vanilla extract
DIRECTIONS:
1. Make the Cakes: Preheat oven to 325 degrees F.
2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:
Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.
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