I really liked the idea of making a Twinkie and played around until I found the best combination. I won't lie...the filling is so good you could eat it for breakfast or dinner. Yum
1 c water
1 (5.1oz) instant vanilla pudding mix
1/2 c butter, melted and cooled down a bit
1/4 tsp salt
2 tsp very hot water
1 jar (7oz) marshmallow fluff
1/2 c butter (softened)
1/3 c powdered sugar
1/2 tsp vanilla
Bake until cake springs back when lightly touched or when toothpick inserted comes out clean - 15-20 minutes. Cool completely on wire racks.
Dissolve salt into hot water and allow it to cool. Using mixer, beat marshmallow cream, butter, powdered sugar and vanilla until nice and fluffy. Beat in salt water. Your filling should be light but not as stiff as frosting.
When the cakes are cooled, spread filling on top of one of the layers. Place second layer on top and cut into bars, wrap each tightly in plastic wrap and store in refrigerator.
Humm...these might be good as mini cupcakes too :)
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