Cream-Filled Cake

So, this is the finished product...it turned out delicious, but there were some mishaps along the way. 

This is the cake pan set I was working with. Although it is "non-stick" in nature, you still need to use a cooking spray, and preferably one with flour included. 

Duncan Hines butter-recipe cake mix...mmmmm!!! First batch was chocolate. I was going to make a cream-filled chocolate cake, like a giant Ho-Ho. Unfortunately, the cake stuck to the pan badly, and I was unable to save it. The base cake layer came out in pieces, and I was able to use that. 

So I got out another cake mix, and re-made the cake. I used all the batter to fill the bundt/top part of the pan...since I still had the chocolate base. It rose to the top, and created a crunchy cookie-like rim, which I was going to trim off, but my husband insisted it would give the cake structural integrity, so I left it there. (nobody complained!)  

It looks almost perfect. Baker's Joy, I thank you! 

As the cake was cooling, and then cooling some more in the fridge, I whipped up the "Twinkie" or "Ho-Ho" cream filling. (see recipe below)

Here are some photos taken at the time it was served:

Hostess® Twinkie Filling

2 t. very hot water

1/4 t. salt

2 c. marshmallow creme (7 oz. jar)

1/2 c. shortening/Crisco

1/3 c. powdered sugar

1/2 t. vanilla

1. Combine salt with hot water in small bowl; stir until salt dissolves. Let this mixture cool.

2. Combine marshmallow creme, shortening, powdered sugar, & vanilla in medium bowl; mix well with electric mixer on high speed until fluffy.

3. Add salt solution to filling mixture and combine.

Makes 1 1/2 cups

NOTES:

I think I would use all the cake batter in the top part again, and either fill the base with a Jiffy cake mix, or use a brownie recipe as the base. 

Another idea is to make this with the Tiramisu cake recipe. Yum!

One more note: I'd also get a larger container of marshmallow fluff. This didn't whip up as much as I recall from previous attempts, and it just barely filled the cake.