Cakes Marshmallow Filling:

1 1/2 cups all purpose flour
1/2 cup unsalted butter
1 tsp. baking powder
1 cup powdered sugar
1/2 tsp. salt
1 cup Marshmallow Fluff (mallow crème)
1/2 cup unsalted butter
1 tsp. vanilla
1 cup granulated sugar
2 large eggs and 1 extra egg yolk
2 tsp. vanilla
3/4 cup milk

Preheat oven to 350°F. Beat butter and sugar until light and fluffy with mixer. Add eggs, egg yolk and vanilla to mixture. Beat until well mixed, scraping sides occasionally. Add flour, baking powder, salt, and milk. Beat until well mixed. Put in Twinkie or canoe cake pans.

Bake at 350°F until light golden brown.

Makes 8 cakes.

Cool cakes on a wire rack and fill with marshmallow filling.

Beat all ingredients with mixer until light and fluffy. Put in pastry bag with filling tip and inject 1 tablespoon filling in 3 places of each Twinkie.

You can flavor cakes with one half vanilla and one half flavoring of your choice. I like using almond flavoring, lemon juice with grated lemon peel, orange extract with grated orange peel, or banana extract to cake recipe.

I don't recommend flavoring filling.

Submitted by: Brenda Triplett