Twinkie Layer Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 7 oz jar Marshmallow creme

• Baking & Spices

  • 1 box Cake mix, yellow
  • 3 1/2 cups Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 2 stick Butter, salted
  • 1/4 cup Heavy cream

• Desserts

  • 1 5.1 oz box Vanilla pudding, instant

• Liquids

  • 1 cup Water

Found on confessionsofacookbookqueen.com

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/4 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 1/2 cups powdered sugar

Directions

• Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
• 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 and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
• Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
• For frosting/filling: 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.