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Twinkie Cake

Created by SixBeans on November 5, 2015

FOR CAKE
1 box (16.5 ounce) yellow cake mix (Duncan Hines Moist Deluxe Classic Yellow Cake Mix)
1/3 cup granulated sugar (you can omit I add it)
1 box (5.1 ounce) instant vanilla pudding mix (the large box)
1 cup water
1/2 cup butter (melted and cooled slightly, salted butter)
4 large eggs (lightly beaten)

FOR FILLING & FROSTING
1/2 cup butter (slightly softened, use salted butter, if using unsalted butter ad in 1/8 tsp salt)
1/4 cup heavy cream (unwhipped whipping cream)
1 teaspoon pure vanilla extract
1 jar (7 ounce) marshmallow creme
3 1/2 cups powdered sugar

Step 1: Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
FOR THE CAKE
Step 2: In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans.
Step 3: Bake for about 22 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
Step 4: Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
FOR THE FROSTING & FILLING
Step 5: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.
Step 6: Store leftover cake in fridge.